Shrimp antipasto

Shrimp antipasto



  • sugar - 2 tsp
  • salt - 1 tsp
  • thyme leaves
  • Dijon-style mustard - 2 Tbsp
  • ReaLemon lemon juice concentrate - 2/3 c
  • can pitted ripe olives, drained - 1 oz
  • medium raw shrimp, peeled, deveined and cooked
  • Genoa salami, cut into cubes - 4 oz
  • Provolone cheese, cut into cubes - 6 oz
  • large red pepper, seeded and cut into squares - 1 item

How to make shrimp antipasto:

Place shrimp, cheese and olives in large shallow dish. In 1-pint jar with tight-fitting lid, combine remaining ingredients except salami and pepper. Shake well. Pour over shrimp mixture. Cover; refrigerate 6 hours or overnight, stirring occasionally. Add salami and pepper; toss. Drain; garnish as desired. Refrigerate leftovers.

Tip: Cooked scallops can be substituted for all or part of the shrimp.

Recipe categories: Appetizers, Shellfish, Shrimp.

Shrimp antipasto
Average rating: 5 of 5, total votes: 3
Cook. Time: PT15M
Total Time: PT15M

Cause of complaint:

Related ingredients:
cream cheese, eggs, salt, oil, honey, beaten eggs, chopped onion, small onion, chopped fine, strips bacon, cut in half
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