Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
30m
PREP TIME
192
CALORIES
13
INGREDIENTS
Ingredients 16 Servings
- Step1
- 1 pound shrimp, cooked, peeled and deveined
-
8
ounces
provolone cheese, cut in bite-sized pieces
Substitutions available
- mozzarella cheese
- 2 cups small cauliflower florets
- 1 large red bell pepper, cut in bite-sized pieces
- 1 can (6 ounces) pitted large ripe olives, drained
- 3/4 cup vegetable oil
- 1/2 cup white wine vinegar
- 1 tablespoon McCormick® Garlic Powder
- 2 teaspoons McCormick® Basil Leaves
- 2 teaspoons McCormick® Whole Thyme Leaves
- 2 teaspoons sugar
- 1 teaspoon McCormick® Oregano Leaves
- 1 teaspoon Lawry's® Seasoned Salt
INSTRUCTIONS
- 1 Place shrimp, cheese, vegetables and olives in large resealable plastic bag or glass dish. Mix remaining ingredients in small bowl. Pour over shrimp and vegetables; toss to coat well.
- 2 Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally. Drain, if desired, to serve.
MEET YOUR NEW CULINARY SIDEKICK
Get the Flavor Maker app to discover recipes, help plan meals, organize your spice pantry, and more!