Shrimp Antipasto
Shrimp Antipasto is an moderately easy dinner. Made with 2 lb. shrimp, cooked, 6 to 8 oz. cubed provolone cheese, 1 (6 oz.) can pitted black olives, drained, 1 c. vegetable or olive oil and 2/3 c. lemon juice, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Place shrimp, cheese and olives in large shallow pan.
In pint jar, combine remaining ingredients, except salami and pepper; shake well.
Pour over shrimp.
Cover, refrigerate, 6 hours or overnight, stirring constantly.
Add salami and pepper.
Toss. Drain.
Garnish as desired.
π· Perfect Pairings
Complete your meal with these
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