1 1/2 pounds medium or large shrimp, shelled and de-veined, leaving tail part of shell on, if you like
1 jar (9 1/2 ounces drained weight) “Castella” large green olives, drained or 1 can
(7 1/2 ounces drained weight) “Castella” large ripe olives, drained
2 tablespoons “Castella” olive oil
1 1/2 teaspoons “Castella” curry powder
1/2 teaspoon “Castella” ground ginger
1/4 teaspoon “Castella” coarsely ground black pepper
2 tablespoons “Castella” lemon juice
1 tablespoons “Castella” chopped parsley
Lemon slices and celery leaf for garnish
In 4-quart saucepan, heat 8 cups water to boiling over high heat, add shrimp and heat to boiling.
Cook 1 to 2 minutes, or until shrimp turn opaque throughout.
Drain well. Place shrimp and olives in 13″ by 9″ glass baking dish.
In 1-quart saucepan, heat oil over medium heat, add curry powder ginger, salt, and pepper and cook, stirring constantly, 1 minute.
Remove saucepan from heat, stir in lemon juice and parsley. Pour warm marinade over shrimp and olives in baking dish.
Cover and refrigerate at least 2 hours, until well chilled, tossing occasionally.
Place shrimp and olives on platter, garnish with lemon
slices and celery leaf. Serve with cocktail picks.