Food & Cooking Recipes Appetizers Finger Food Recipes Quick Shrimp Relish Tray Be the first to rate & review! A bright and light starter is just the thing to kick off any gathering. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 24, 2017 Rate PRINT Share Close Photo: Alpha Smoot Prep Time: 15 mins Total Time: 1 hr 15 mins Yield: 6 to 8 Serves For an unconventional pre-turkey bite, serve a seafood appetizer at Thanksgiving. This dish is the love child of two retro hors d'oeuvres: relish trays and shrimp cocktail. Build-your-own crostini topped with quick-pickled shrimp and vibrant fixings will tide people over and wake up their taste buds. Cook Mode (Keep screen awake) Ingredients ¼ cup fresh lemon juice ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper ¼ teaspoon sugar 1 ½ pounds cooked medium shrimp ¼ cup sliced caper berries, plus whole caper berries for serving ⅓ cup mayonnaise ¼ teaspoon grated garlic 4 ribs celery, cut crosswise into 2-inch pieces Simple Crostini Directions Whisk together lemon juice, oil, 1 teaspoon salt, 1/4 teaspoon pepper, and sugar. Stir in shrimp and caper berries. Refrigerate, stirring occasionally, at least 1 hour. Meanwhile, stir together mayonnaise and garlic. Refrigerate until ready to use. Use a mandolin or a sharp knive to cut celery lengthwise into thin planks. Serve shrimp with garlic mayonnaise, shaved celery, crostini, and whole caper berries. Cook's Notes If using frozen cooked shrimp, thaw in refrigerator overnight in a colander set over a bowl for best texture.For a pretty presentation, soak sliced celery in ice water for 5 minutes, then drain and pat dry. Originally appeared: Martha Stewart Living, November 2017 Rate It PRINT