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Italian Shrimp Antipasto
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Italian Shrimp Antipasto
| Prep Time: 10 minutes |
| Cook Time: 0 minutes |
| Makes: 16 (2/3-cup) servings |
Ingredients
1 pound peeled and deveined cooked shrimp
8 ounces fresh bite-size mozzarella cheese balls or provolone cheese, cut into bite-size pieces (about 1 1/2 cups)
1 cup small mushrooms, halved
1 cup cauliflower florets
1 can (14 ounces) artichoke hearts, drained and halved
1 jar (12 ounces) roasted red peppers, drained and cut into strips
1 can (6 ounces) pitted large ripe olives, drained
Directions1. Place shrimp, cheese, vegetables and olives in large resealable plastic bag or glass dish. Add marinade; toss to coat well.
2. Refrigerate 1 hour or overnight. Serve in large shallow platter or bowl.
2. Refrigerate 1 hour or overnight. Serve in large shallow platter or bowl.