Olive Shrimp Tree With Spanish Sauce
|Medium shrimp||4 Pound|
|Parsley||2 Bunch (200 gm)|
|Pimento stuffed olives||2 1⁄2 Cup (40 tbs)|
|Spanish sauce||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Cook shrimp in boiling salted water for about 3 to 5 minutes; peel and devein.
Cover styrofoam cone with screening; fasten with pins or staples.
Separate parsley into individual sprigs; insert stems in screening.
Cover entire cone with parsley sprigs.
Insert wooden picks in vertical rows in styrofoam cone, spacing picks about 1 inch apart.
Place 1 shrimp, curved side up, on each pick.
Place additional pick in curve of each shrimp; fasten olive on each pick.
Top cone with additional stuffed olive; surround with parsley sprigs.
Sprinkle or spray entire surface lightly with water; cover with plastic wrap.
Chill until serving time.
Pins or staples