Shellfish with Spicy Island Dip

Ingredients

• 1 cup canned crushed tomatoes with added puree
• 1/2 cup chopped onion
• 1/3 cup chopped pimiento-stuffed green olives
• 2 jalapeno chilies
• seeded but not deveined
• minced
• 1 1/2 teaspoons cider vinegar
• 12 snow crab claws or cooked jumbo shrimp
• shelled
• deveined

Instructions

1. Combine first 5 ingredients in medium bowl.
2. Cover and refrigerate.
3. (Can be prepared 2 days ahead.
4. Keep refrigerated.)
5. Serve shellfish with sauce.