Night before shrimp snacks

4 servings

Ingredients

Quantity Ingredient
1½ pounds Shelled & deveined shrimp
Boiling water
½ cup Pace Picante Sauce
2 tablespoons Vegetable oil
2 tablespoons Lime or lemon juice
1 tablespoon Drained capers (opt)
Pimiento-stuffed olives

Directions

Cook shrimp in boiling water just until they turn pink; drain and place in a plastic bag. Add Pace Picante Sauce, vegetable oil, lime or lemon juice and, if desired, capers. Add enough olives so there's one for each shrimp. Press out air, close bag securely and turn bag several times to blend ingredients well. Chill overnight, turning occasionally. For each appetizer, spear 1 shrimp and 1 olive on a cocktail pick; arrange on a platter and serve with additional Pace Picante Sauce Submitted By MICHAEL ORCHEKOWSKI On 10-10-94

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