 | | Directions | 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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Prep Time: 30 minutes
Servings: 16
|  | | Ingredients | | - | | 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 |
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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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