Step 1

Combine shrimp and olives; set aside.

Step 2

In a small saucepan, heat oil over medium heat. In a small bowl, combine curry powder, ginger, salt and pepper; whisk into hot oil. Cook and stir 1 minute. Remove from heat; stir in lemon juice and parsley. Immediately drizzle over shrimp mixture; toss gently to coat.

Step 3

Refrigerate, covered, up to 6 hours, stirring occasionally. Serve with toothpicks.