Herbed Shrimp Antipasto Recipe

Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
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  • 1 pound shrimp, cooked, peeled and deveined
  • 8 ounces provolone %3cu%3eor%3c/u%3e 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
30 mins
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.

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.

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Nutrition (per serving)
Calories: 192 Calories
Fat: 16 Grams
Protein: 9 Grams
Cholesterol: 55 Milligrams
Carbohydrates: 3 Grams
Sodium: 358 Milligrams
Fiber: 1 Grams

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