Chilled Shrimp and Crab a la Veracruzana - Rick Bayless

Ingredients

• 2 cups top-quality bottled tomato salsa (I prefer one made from roasted tomatoes)
• 1/4 cup chopped green olives (the firm texture of a manzanilla olive is welcome here)
• 2 tablespoons capers, drained (rinse them in a small strainer if they seem really salty/briny)
• 2-3 tablespoons coarsely chopped flat-leaf parsley leaves
• 1 pound medium-to-small cooked shrimp
• 4-5 ounces crabmeat (lump crabmeat holds up best in this preparation)