Marinated Shrimp and Olives
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
