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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 16 |
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Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor. 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:
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.
3. 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.
4. 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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