1 1/2 lb Shrimp, cooked and deveined

1 c Julienne green pepper

1/4 c Capers

2 Garlic cloves

3/4 c Mayonnaise

endive, sliced black olives and chopped scallions for garnish 6 English muffins, split and

roasted 1/2 c Chopped red pepper

1 t Dried tarragon

1/2 ts Grated lemon peel

Bibb lettuce leaves

In a bowl, combine shrimp and peppers. In food processor, combine capers, tarragon, garlic, and lemon peel. Puree until thick. Stir in mayonnaise. Pour mayonnaise mixture over shrimp and peppers. Toss until mixed. Chill 1 to 2 hours. To serve, top each muffin half with lettuce, then some shrimp mixture. Garnish with endive, sliced black olives and chopped scallions if desired. From the files of Al Rice, North Pole Alaska. Feb 1994