1) In a medium bowl combine, 1 c chopped pimiento-stuffed green olives, 1 (7oz) jar roasted red peppers, drained and chopped, 1/4 c extra light olive oil, 3 tbsp red wine vinegar, 2 tbsp capers, 2 tbsp chopped fresh parsley, 1 tsp minced garlic, and 1/4 tsp black pepper; cover, and refrigerate. 2) In a med bowl, combine 24 peeled and deveined shrimp and 2 tsp Creole seasoning; toss gently to coat shrimp. 3) In lg skillet, heat 2 tbsp olive oil over med-high heat. Cook shrimp for 1 to 2 min on each side, or until shrimp are firm and pink. Spoon about 1 tbsp of mixture on top toasted French bread rounds. Place shrimp on top of mixture.