Friday, January 29, 2010


1 c. finely chopped pimiento-stuffed green olives
1 (7-ounce) jar roasted red peppers, drained and finely chopped
1/4 c. extra-light olive oil
3 tbsp. red wine vinegar
2 tbsp. capers
2 tbsp. chopped fresh parsley
1 tsp. minced garlic
1/4 tsp. ground black pepper
24 jumbo fresh shrimp, peeled and deveined
2 tsp. Creole seasoning
2 tsp. olive oil
24 toasted French rounds
1. In a medium bowl, combine green olives, red peppers, extra light olive oil, vinegar, capers, parsley, garlic, and pepper; cover, and fridgerate.
2. In a medium bowl, combine shrimp and Creole seasoning; toss gently to coat shrimp.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Cook shrimp for 1 to 2 minutes on each side, or until shrimp are firm and pink. Spoon about 1 tablespoon olive mixture on top of each toasted French round. Place shrimp on top of olive mixture.