Tomato Shellfish Salad

2 tablespoons chopped fresh parsley
6 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves -- minced
3/4 pound cooked medium shrimp -- peeled and deveined
2 cups diced tomato
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper

Combine the first 5 ingredients in a medium bowl; stir with a whisk until well-blended. Add shrimp and remaining ingredients, and toss gently. Cover and chill.

Servings: 8 Serving Size: 3/4 cup