Herbed Shrimp Antipasto

Makes 16 (1/2-cup) servings

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.