Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
30m
PREP TIME
192
CALORIES
13
INGREDIENTS
Servings: 16
Ingredients
- 1 pound shrimp, cooked, peeled and deveined
-
8
ounces
provolone cheese, cut in bite-sized pieces
![substitution]( "substitution")
Substitutions available
/ mozzarella cheese
- 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
INSTRUCTIONS
- 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.
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