Italian Shrimp Antipasto

For an easy fuss-free appetizer, set out this antipasto platter of marinated shrimp, bite-size mozzarella cheese balls, vegetables and olives. Add some breadsticks -- and you’re done.
10m
PREP TIME
119
CALORIES
8
INGREDIENTS

Servings: 16

Ingredients

  • Step1
  • 1 pound peeled and deveined cooked shrimp
  • 8 ounces fresh bite-size mozzarella cheese balls substitution Substitutions available
    • provolone cheese, cut into bite-size pieces (about 1 1/2 cups)
  • 1 cup small mushrooms, halved
  • 1 cup cauliflower florets
  • 1 can (14 ounces) artichoke hearts, drained and halved
  • 1 jar (12 ounces) roasted red peppers, drained and cut into strips
  • 1 can (6 ounces) pitted large ripe olives, drained
  • 1 cup Lawry's® Herb & Garlic With Lemon Marinade

INSTRUCTIONS

  • 1 Place shrimp, cheese, vegetables and olives in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
  • 2 Refrigerate 1 hour or overnight. Serve in large shallow platter or bowl.

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NUTRITION INFORMATION

(per Serving)

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