8 lg Shrimp, cooked 2 Green onions, trimmed 1/2 Red bell pepper, seeded, cut -in thin strips and -decorative shapes 8 sm Ripe or green olives 1 Garlic clove, crushed 2 tb Lemon juice 2 tb Olive oil 1 ts Sugar 1 ts Coarsely ground mustard 1/4 ts Creamed horseradish Remove heads and body shells from shrimp but leave on tail shells. Devein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels. VARIATION: Add small slices avacado to shrimp mixture.
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