Cocktail kebabs

Yield: 8 servings

Measure Ingredient
8 larges Shrimp, cooked
2 Green onions, trimmed
½ Red bell pepper, seeded, cut in thin strips and decorative shapes
8 smalls Ripe or green olives
1 Garlic clove, crushed
2 tablespoons Lemon juice
2 tablespoons Olive oil
1 teaspoon Sugar
1 teaspoon Coarsely ground mustard
¼ teaspoon 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.

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