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Ingredients
  • 1 ¼ lbs cooked, peeled and deviened jumbo (16 to 20 count) shrimp, tails-off, halved (20 ounces total)
  • 1 cup sliced celery
  • 1 ⅓ cups good quality mixed Italian pitted olives, such as Castelvetrano and Kalamata Olives, halved lengthwise
  • ¼ cup chopped red onion
  • 5 cloves garlic, minced
  • ¼ cup chopped parsley
  • ¼ cup extra virgin olive oil
  • juice of 2 small lemons
  • ½ teaspoon kosher salt
  • black pepper, to taste
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