Ensalada de Oliva y Camarones♥

For most people, their favorite Holidays are usually Halloween, Christmas or their Birthdays. But for me, I always look forward to Thanksgiving. I love everything about it. Being with my family. Sharing memories. Laughing until your stomach hurts. Creating new recipes and sharing old ones. Which brings me to a family recipe that will surely be a Thanksgiving favorite in your home, Ensalada de Oliva y Camarones which in English means an Olive and Shrimp Salad. I truly owe it all to my mom and Mezzetta, they helped create one of my favorite dishes.

I remember the first time my mom made Ensalada de Oliva y Camarones. I was a teenager and wanted to help out in the kitchen. She showed me to how peel shrimp and that was my job. I was totally disgusted. Just typing this memory puts a smile on my face. But at the time, I was so grossed out. I peeled all the shrimp and she put it all in a pan. Next, she cut up Mezzetta Pimento Olives, Scallions and Cilantro. Added some Olive Oil and mixed it all together. It's as easy as that, however her secret for a more flavorful dish was adding the juice from the Mezzetta Pimento Olives and letting it all sit for a few hours in the refrigerator before serving. 

Every Thanksgiving we make this dish and I always look forward to peeling the shrimp and cutting everything up, especially the Mezzetta Pimento Olives. This is a memory I will always look back on when I'm making this recipe. And this year, I plan on making Ensalada de Oliva y Camarones with my daughter, who like myself loves helping in the kitchen and is so interested in everything going on. Just like my mom showed me how to peel a shrimp, I will show my daughter. I get to relive old memories and make new ones at the same time. 
Ensalada de Oliva y Camarones is easy to make. It's full of flavor and oh so good. Here is the full recipe. 

Ensalada de Oliva y Camarones (Olive and Shrimp Salad)  Ingredients: 1 Bag of Cooked Medium Shrimp  1 Jar of Mezzetta Pimento Olives - Do not drain 2-3 Scallions   Cilantro 2 tsp of Olive Oil

Instructions: If your Shrimp is frozen, no worries. Simply put the Shrimp in a bowl of cold water, and let a trickle of cold water run into the bowl while excess water goes down the drain. Shrimp should be ready in about 15 minutes. Peel the tail of the Shrimp Cut your Mezzetta Pimento Olives in half horizontally  Chop Scallions Chop Cilantro Stir in Mezzetta Pimento Olive juice and Olive Oil Mix everything together Let your ingredients soak in the refrigerator for at least an hour before serving.  Feel free to Garnish your dish with Cilantro 

Y ahí lo tienes! And there you have it. A delicious Thanksgiving side, full of flavor and color. But, before you go, I have some exciting news about Mezzetta and their Holiday Memories Sweepstakes, if you love food or if you just like to win some great prizes. This would be a great gift for yourself or someone else. 

 • Grand Prize (1) – Instant Print Digital Camera plus a Ultimate Olive Lover’s Gift Basket including Mezzetta Olives, Olive Spoon, Cutting Board, Olive Bowl, Cocktail Napkins and Recipe Card. 

• Runner Up Prizes (10) – Ultimate Olive Lover’s Gift Basket including Mezzetta Olives, Olive Spoon, Cutting Board, Olive Bowl, Cocktail Napkins and Recipe Card. 

Expires : December 31. Winners are Chosen at Random and will be notified and will receive prize within 2 weeks. 

Do you have any Mezzetta inspired recipes?