Makes: 6 servings
1/3 cup extra-virgin olive oil
1/2 cup green olives stuffed with pimientos, drained and finely chopped
1 ½ tablespoons shallots, finely minced
juice of 1 lemon
zest of 1 lemon
1 teaspoon coarse salt
1 ½ pounds medium shrimp, steamed, peeled and deveined with tails on
Process olive oil, green olives, shallots, lemon juice, lemon zest, and salt in a food processor for 15 seconds. Place shrimp in a serving bowl and then toss with the marinade to coat. Cover and refrigerate.
Note: This dish can be made a day in advance and kept refrigerated.
