Herbed Shrimp Antipasto

Herbed Shrimp Antipasto

This delicious recipe for Herbed Shrimp Antipasto pairs perfectly with Homage Cellars Lot 23.

Servings

16

Prep

30m

Ingredients

  • 1 Pound Shrimp, cooked, peeled and deveined

  • 8 Ounces 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 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

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.

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