Ingredients
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)1 can (6 ounces) pitted ripe olives, drained1 jar (5-3/4 ounces) pimiento-stuffed olives, drained2 tablespoons olive oil1-1/2 teaspoons curry powder1/2 teaspoon ground ginger1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons lemon juice1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
Preparation
Combine shrimp and olives; set aside.
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.
Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.
