Name: Marinated Shrimp and Olives
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 20 servings
Ingredients: 1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound); 1 can (6 ounces) pitted ripe olives, drained; 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained; 2 tablespoons olive oil; 1-1/2 teaspoons curry powder; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 tablespoons lemon juice; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

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Marinated Shrimp and Olives

5 min20 servings

This is my favorite appetizer to serve party guests. The flavors in this colorful dish blend beautifully, and the shrimp are tender and tasty.—Carol Gawronski, Lake Wales, Florida

Ingredients

1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)

1 can (6 ounces) pitted ripe olives, drained

1 jar (5-3/4 ounces) pimiento-stuffed olives, drained

2 tablespoons olive oil

1-1/2 teaspoons curry powder

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons lemon juice

1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes

Instructions

1 Combine shrimp and olives; set aside.

2 In a small saucepan, heat oil over medium heat. In a small bowl, combine curry powder, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.

3 Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.