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
¾ cup vegetable oil
½ cup white wine vinegar
1 tablespoon fresh minced garlic (5-6 cloves)
2 tablespoons fresh finely chopped basil leaves
2 tablespoons fresh finely chopped thyme leaves
1 tablespoon fresh oregano leaves
1 teaspoon Morton® Season-All® Seasoned Salt
2 teaspoons sugar

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 cauliflowerets. Cook artichoke hearts as directed on package. Drain; cut in bite-sized pieces, if necessary.

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Savory Shrimp Antipasto

Prep time: 30 minutes
Cook time: 2 hours
Serving size: Makes 16 (½ cup) servings

Nutritional information:

Per One Serving: About 192 Calories, Fat 16g, Protein 9g, Carbohydrates 3g, Cholesterol 55mg, Sodium 358mg, Fiber 1g