24 medium shrimp, peeled and deveined, with tails on
24 round nut-and-rice crackers†
Garnish: 24 parsley leaves
Instructions
In the work bowl of a food processor, combine olives, parsley, capers, olive oil, lemon zest, lemon juice, and pepper, pulsing until finely processed.
In a small saucepan, combine water and Old Bay Seasoning, and bring to a boil over medium-high heat. Remove pan from heat, and add shrimp. Cover, and let stand for 5 minutes. Remove shrimp, and place in a bowl with water and crushed ice to chill. Blot dry.
Divide olive tapenade among crackers, and top each with a shrimp.
Garnish each canapé with a parsley leaf, if desired.
Serve immediately.
Notes
*If this type of olive is not available, substitute any bright-green olive.
†We used Blue Diamond Almond Nut-Thins.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shrimp-tapenade-canapes-recipe/