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	Italian Shrimp Antipasto

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Home > Recipes > View Recipe

ITALIAN SHRIMP ANTIPASTO

Prep Time: 10 minutes

Marinate Time: 1 hour

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

1 cup Lawry's® Herb & Garlic Marinade With Lemon Juice

Directions

1. 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.

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	Tip: To get more life (and flavor) from your dried spices, store them in airtight containers and keep them away from heat sources and direct sunlight.