Recipe

Herbed Shrimp Antipasto Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 11 months, 2 weeks ago Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor. Prep:30m Cook:120m Servings:16	Lillyann
	shrimp antipasto appetizer entertaining holiday herb mediterranean vegetables provolone cheese mozzarella cheese olives vegetable oil red bell pepper basil thyme oregano mushrooms easyzesty

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Ingredients

1 pound shrimp, cooked, peeled and deveined

8 ounces provolone or mozzarella cheese, cut in bite-sized pieces

8 ounces (about 2 cups) vegetables, such as small whole mushrooms or fresh cauliflowerets

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

1 teaspoon McCormick® Oregano Leaves

1 teaspoon seasoned salt

2 teaspoons sugar

Directions

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.

COOKS NOTES: To cook shrimp: Bring 4 cups water and 1 tablespoon OLD BAY® Seasoning to boil in large saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain; cool with ice cubes. Peel and devein, leaving tails on. Refrigerate until ready to use.

Test Kitchen Tip: Frozen artichoke hearts (8 or 9 ounce package) may be substituted for cauliflowerets. Cook artichoke hearts as directed on package. Drain; cut in bite-sized pieces, if necessary.

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