An easy appetizer!
Our daughter Mary works at a golf club at Okoboji, Iowa where they often hold parties and receptions. A caterer shared this recipe with her and it has been a favorite of mine ever since she brought the appetizer for our Christmas family gathering. It’s fairly low calorie, tastes fresh and looks so pretty in a glass bowl.
Shrimp Cocktail Appetizer:
1 lb medium to large cooked tail on shrimp (can use frozen, thawed, which I do)
Juice of 2 fresh limes plus one lime cut into 6-8 wedges
1 cup olive juice
1 lemon (cut in 6-8 wedges)
1 medium onion (sliced into thin rings)
1 pkg grape tomatoes
1 jar pimento stuffed olives
1/4 tsp garlic salt
1/4 tsp onion powder
Mix olive and lime juice, garlic salt and onion powder. Pour over shrimp and let marinate 3-4 hours, or even overnight. I put in a large plastic bag and seal. Drain in colander then add onion, olives, tomatoes, lemon and lime wedges. Place in clear glass bowl; chill until ready to serve. Depending on how many I am serving I have used 2 pounds of shrimp, and every time I use a jar of olives I save the juice in another jar so I have enough when I want to make this recipe.
Our daughter Mary works at a golf club at Okoboji, Iowa where they often hold parties and receptions. A caterer shared this recipe with her and it has been a favorite of mine ever since she brought the appetizer for our Christmas family gathering. It’s fairly low calorie, tastes fresh and looks so pretty in a glass bowl.
Shrimp Cocktail Appetizer:
1 lb medium to large cooked tail on shrimp (can use frozen, thawed, which I do)
Juice of 2 fresh limes plus one lime cut into 6-8 wedges
1 cup olive juice
1 lemon (cut in 6-8 wedges)
1 medium onion (sliced into thin rings)
1 pkg grape tomatoes
1 jar pimento stuffed olives
1/4 tsp garlic salt
1/4 tsp onion powder
Mix olive and lime juice, garlic salt and onion powder. Pour over shrimp and let marinate 3-4 hours, or even overnight. I put in a large plastic bag and seal. Drain in colander then add onion, olives, tomatoes, lemon and lime wedges. Place in clear glass bowl; chill until ready to serve. Depending on how many I am serving I have used 2 pounds of shrimp, and every time I use a jar of olives I save the juice in another jar so I have enough when I want to make this recipe.
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