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Herbed Shrimp Antipasto

  • 16servings
  • 192calories

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Source: www.mccormick.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12
MineralsZinc, Copper, Natrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound shrimp, cooked, peeled and deveined

  2. 8 ounces provolone or mozzarella cheese, cut in bite-sized pieces

  3. 8 ounces vegetables, such as small whole mushrooms or fresh cauliflorets (about 2 cups)

  4. 1 large red bell pepper, cut in bite-sized pieces

  5. 1 can (6 ounces) pitted large ripe olives, drained

  6. 3/4 cup vegetable oil

  7. 1/2 cup white wine vinegar

  8. 1 tablespoon McCormick® Garlic Powder

  9. 2 teaspoons McCormick® Basil Leaves

  10. 2 teaspoons McCormick® Thyme Leaves

  11. 2 teaspoons sugar

  12. 1 teaspoon McCormick® Oregano Leaves

  13. 1 teaspoon seasoned salt

Instructions Jump to Ingredients ↑

  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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