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Appetizers & Snack: Cold Appetizers

Herbed Shrimp Antipasto

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Appetizer & Snack Recipes from AlansKitchen.com Makes 16 (1/2-cup) servings

Prep Time: 30 min.
Marinate: 2 hrs.

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 Garlic Powder
  • 2 - teaspoons Basil Leaves
  • 2 - teaspoons Thyme Leaves
  • 1 - teaspoon Oregano Leaves
  • 1 - teaspoon Seasoned Salt
  • 2 - teaspoons sugar

Directions

  1. Place shrimp, cheese, vegetables, red bell pepper and olives in large resealable plastic bag or glass dish.
  2. In a small bowl, mix oil, wine vinegar, garlic powder, basil, thyme, oregano and seasoned salt. 
  3. Pour oil mixture over shrimp and vegetables and toss to coat well.
  4. Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally.
  5. Drain, if desired, to serve.

* Alan's Kitchen Tip:
To cook shrimp:
Bring 4 cups water and 1 tablespoon OLD BAY� Seasoning to boil in large saucepan. Add shrimp and 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.


 
 
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