1½ lbs. cooked peeled deveined medium shrimp
¼ c. tomato juice
¼ c. vodka
½ tsp. red pepper sauce
½ tsp. sugar
½ tsp. celery salt
2 tbsp. chopped fresh parsley
1 c. cocktail sauce
¼ c. finely chopped green olives
Directions:
Arrange the in single layer in rectangle glass or plastic dish, 11x7x1½ inches.
Heat the tomato juice, vodka and pepper sauce to boiling in 1 quart saucepan over medium-high heat.
Stir in sugar; reduce heat.
Simmer uncovered 5 minutes, stirring occasionally.
Stir in celery salt and parsley.
Pour over shrimp.
Cover and refrigerate 2-3 hours.
Mix cocktail sauce and olives.
Pour in small serving bowl.
Remove shrimp from marinade with slotted spoon.
Arrange on serving platter.
Serve shrimp with sauce and toothpicks.
Yield: about 60 appetizers
(Depending on the size of the shrimp!)