Ingredients
-
1
Pound
Shrimp, cooked, peeled and deveined
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8
Ounce
Provolone cheese, cut in bite-sized pieces
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2
Cup
Small cauliflower florets
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1
Large red bell pepper, cut in bite-sized pieces
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1
Can (6 ounces) pitted large ripe olives, drained
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3/4
Cup
Vegetable oil
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1/2
Cup
White wine vinegar
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1
Tablespoon
McCormickยฎ Garlic Powder
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2
Teaspoon
McCormickยฎ Basil Leaves
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2
Teaspoon
McCormickยฎ Whole Thyme Leaves
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2
Teaspoon
Sugar
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1
Teaspoon
McCormickยฎ Oregano Leaves
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1
Teaspoon
Lawryโsยฎ 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.