YIELD Makes 6 servings
|6||ounces assorted frozen clam strips, breaded fish pieces or breaded shrimp|
|3||to 5 drops green food coloring|
|1||cup tartar sauce|
|6||(6-inch) bamboo skewers|
|2||pepperoni pieces, cut into 3 strips each|
|6||to 8 pimiento-stuffed green olives|
- Bake seafood pieces according to package directions.
- Meanwhile, stir food coloring into tartar sauce in small serving bowl until desired shade is reached; set aside.
- When seafood pieces are cool enough to handle, thread 3 to 4 pieces onto each skewer. Place on serving platter and keep warm.
- Cut horizontal slit in each pickle for alligator's mouth. Insert strip of pepperoni to make tongue. Slice olives to make eyes and nostrils; attach to pickle with small amount of mustard. Arrange alligators around fish skewers and serve with tartar sauce.
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