8 lg Shrimp, cooked
2 Green onions, trimmed
1/2 Red bell pepper, seeded, cut
-in thin strips and
8 sm Ripe or green olives
1 Garlic clove, crushed
2 tb Lemon juice
2 tb Olive oil
1 ts Sugar
1 ts Coarsely ground mustard
1/4 ts Creamed horseradish
Remove heads and body shells from shrimp but leave on tail shells.
Devein shrimp by removing black spinal cord. Cut each green onion in 4
daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix
garlic, lemon juice, olive oil, sugar, mustard and horseradish.
Pour over shrimp mixture, cover and marinate at least 2 hours, stirring
occasionally. Remove ingredients from marinade and thread equally on 8
wooden picks. Drain on paper towels.
VARIATION: Add small slices avacado to shrimp mixture.