Herbed Shrimp Antipasto
This delicious recipe for Herbed Shrimp Antipasto pairs perfectly with Homage Cellars Lot 23.
Servings
16
Prep
30m
Ingredients
- 1 Pound(s) Shrimp, cooked, peeled and deveined
- 8 Ounce(s) Provolone cheese, cut in bite-sized pieces
- 2 Cup(s) 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(s) Vegetable oil
- 1/2 Cup(s) White wine vinegar
- 1 Tablespoon(s) McCormick® Garlic Powder
- 2 Teaspoon(s) McCormick® Basil Leaves
- 2 Teaspoon(s) McCormick® Whole Thyme Leaves
- 2 Teaspoon(s) Sugar
- 1 Teaspoon(s) McCormick® Oregano Leaves
- 1 Teaspoon(s) Lawry’s® Seasoned Salt
Directions
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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
