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.