Yield: 8 servings
|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||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.