Makes 16 (1/2-cup) servings.
Prep Time: 30 minutes
Refrigerate: 2 hours
INGREDIENTS
1 pound shrimp, cooked, peeled and deveined
8 ounces provolone or mozzarella cheese, cut in bite-sized pieces
8 ounces vegetables, such as small whole mushrooms or fresh cauliflorets (about 2 cups)
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
2 teaspoons sugar
1 teaspoon McCormick® Oregano Leaves
1 teaspoon 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.
Tips
Test Kitchen Tip: Frozen artichoke hearts (8 or 9 ounce package) may be substituted for cauliflorets. Cook artichoke hearts as directed on package. Drain; cut in bite-sized pieces, if necessary.
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.
NUTRITION INFORMATION
per serving
Calories: 192
Fat: 16 g
Carbohydrates: 3 g
Cholesterol: 55 mg
Sodium: 358 mg
Fiber: 1 g
Protein: 9 g
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