1 lb. shrimp, deveined, extra lg.
2 tbsp. minced fresh parsley
4 tbsp. (scant) lemon juice
4 tbsp. olive oil
3 tbsp. strong prepared mustard (such as creole style)
1 tsp. hot pepper sauce
1/2 c. sm. pimiento stuffed green olives or 2 tbsp. capers
Salt & black pepper

Place shrimp in pot of boiling, salted water to cover and cook until shrimp turn pink, 2 to 6 minutes, depending on whether shrimp are fresh or frozen. Drain shrimp in a bowl, whisk together parsley, lemon juice, olive oil, mustard, hot pepper sauce and salt and pepper to taste. Add shrimp and olives. Chill 1 hour, stirring every 10 minutes. Pour into serving bowl and serve with toothpicks. Serve cold.