Herbed Shrimp Antipasto

Ingredients

16

Servings

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® Thyme Leaves
2 teaspoons sugar
1 teaspoon McCormick® Oregano Leaves
1 teaspoon Lawry's® Seasoned Salt

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.
Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally. Drain, if desired, to serve.

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