Shellfish with Spicy Island Dip

• 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

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.

tomatoes, onion, green olives, jalapeno chilies, cider vinegar, snow crab claws

Taken from www.epicurious.com/recipes/food/views/shellfish-with-spicy-island-dip-2383 (may not work)