INGREDIENTS

1 lb shrimp, cooked, peeled and deveined

8 oz provolone cheese, cut in bite-sized pieces substitution

2 cups small cauliflower florets

1 large red bell pepper, cut in bite-sized pieces

1 can (6 oz) pitted large ripe olives, drained

3/4 cup vegetable oil

1/2 cup white wine vinegar

1 tbsp McCormick® Garlic Powder

2 tsp McCormick® Basil Leaves

2 tsp McCormick® Whole Thyme Leaves

2 tsp sugar

1 tsp McCormick® Oregano Leaves

1 tsp Lawry's® Seasoned Salt

INSTRUCTIONS 

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
   
   

Recipe by McCormick