Herbed Shrimp Antipasto

Name: Herbed Shrimp Antipasto
Prep time: 30 min
Yield: 16
Cuisine: Italian,
Ingredients: 1 pound shrimp cooked, peeled and deveined; 8 oz provolone cheese cut in bite-sized pieces; 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 tbsp McCormick® Garlic Powder; 2 tsps McCormick® Basil Leaves; 2 tsps McCormick® Thyme Leaves; 2 tsps sugar; 1 tsp McCormick® Oregano Leaves; 1 tsp Lawry's® Seasoned Salt

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

KEY PRODUCTS

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.