Shrimp Antipasto
- Ready In:
- 6hrs 30mins
- Ingredients:
- 11
- Yields:
-
6 cups
- Serves:
- 12
ingredients
- 907.18 g large cooked shrimp
- 113.39 g hard salami, cubed bite-size
- 170.09 g provolone cheese or 170.09 g monterey jack cheese, cubed bite-size
- 157.80 ml jumbo black olives
- 157.80 ml green olives
- 473.18 ml bell peppers (mixed red, yellow, green peppers)
- 236.59 ml oil (I use 1/2 olive ad 1/2 vegetable oil)
- 157.80 ml lemon juice
- 2.46 ml thyme
- 29.58 ml sugar
- 29.58 ml Dijon mustard
directions
- Combine lemon juice, thyme, sugar, and Dijon in bowl and then slowly whisk in oil. Set aside. Combine shrimp, cheese, olives, peppers in large bowl. Cover with vinaigrette and marinate overnight or at least 6 hours. Add salami just before serving. Drain and serve on lettuce leaves or just place bowl at appetizer table and allow guests to use decorative toothpicks to spear nibbles.
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RECIPE SUBMITTED BY
<p>Love to cook!</p>