Marinated Antipasto

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Difficulty: Easy - for beginners


1 1/3 pounds medium raw shrimp, peeled, deveined and cooked.
8 ounces Provolone cheese, cut into cubes
1 can (6 ounces) pitted ripe olives, drained
½ cup sliced green onions
1 cup vegetable oil
2/3 cup lemon juice
2 tablespoons Dijon-style mustard
2 teaspoons sugar
1 ½ teaspoons thyme leaves
1 teaspoon salt
4 ounces Genoa salami, cut into cubes.
1 large red pepper, seeded and cut into squares


Place shrimp, cheese, olives, and onions in large shallow dish. In small bowl or jar, combine remaining ingredients except salami and pepper. Mix well. Pout over shrimp mixture. Cover. Refrigerate at least 6 hours, stirring occasionally. Add salami and pepper, toss. Drain. Serve with toothpicks.


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