Printable Recipe

1 pound shrimp, cooked, peeled and deveined
8 ounces provolone or mozzarella cheese, cut in bite-sized pieces
8 ounces vegetables, such as small whole mushrooms or fresh cauliflowerets (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
1 teaspoon McCormick® Oregano Leaves
1 teaspoon seasoned salt
2 teaspoons sugar


    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.
    Refrigerate 2 hours or up to 12 hours, stirring vegetables or turning bag occasionally. Drain, if desired, to serve.

Recipe courtesy of McCormick - reprinted with permission
 

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