1 1/2 lb. (about 60) cooked peeled deveined medium shrimp, thawed if frozen

1/2 C. tomato juice

1/4 C. vodka, if desired

1/2 tsp. red pepper sauce

1/2 tsp. sugar

1/2 tsp. celery salt

2 T. chopped fresh parsley

1 C. cocktail sauce

1/4 C. finely chopped green olives

 

Arrange shrimp in single layer in rectangular glass or plastic dish, 11x7x1 1/2 inches.    Heat tomato juice, vodka and pepper sauce to boiling in 1-quart saucepan over medium-high heat. Stir in sugar; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in celery salt and parsley; pour over shrimp. Cover and refrigerate 2 to 3 hours.    Mix cocktail sauce and olives; pour into small serving bowl. Remove shrimp from marinade with slotted spoon; arrange on serving platter. Serve shrimp with sauce and toothpicks.   Don’t marinate the shrimp more than 3 hours; a longer time in the tomato juice will toughen the shrimp.