Ingredients
| 1/4 | cup olive oil |
| 1 1/2 | teaspoons lemon zest |
| 3 | tablespoons fresh lemon juice |
| 3/4 | teaspoon dried crushed red pepper |
| 1/4 | teaspoon salt |
| 30 | large raw shrimp, peeled (about 1 pound) |
| 10 | deli ham slices, thinly sliced |
| 30 | pimento-stuffed Spanish olives |
Instructions
In a large bowl, whisk together the first five ingredients. Add shrimp and toss to coat. Cover and chill for 30 minutes.
Preheat broiler with oven rack 5½ inches from heat. Cut each ham slice into three lengthwise strips. Wrap each strip around one shrimp and one olive, secure with a wooden toothpick. Place wrapped shrimp on a large, lightly greased baking sheet. Repeat process with remaining ham, shrimp and olives. Broil 3 minutes on each side or until each shrimp turns pink. Arrange appetizers on a serving platter and serve hot. These can be made ahead and refrigerated, then broiled just before serving. Yields 30 appetizers
