Ingredients
1 1/2
pounds (about 60) cooked peeled deveined medium shrimp, thawed if frozen
1/2
cup tomato juice
1/4
cup vodka, if desired
1/2
teaspoon red pepper sauce
1/2
teaspoon sugar
1/2
teaspoon celery salt
2
tablespoons chopped fresh parsley
1
cup cocktail sauce
1/4
cup finely chopped green olives
Preparation
Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.
Heat 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 to 3 hours.
Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.
