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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 1 1/2 lb. medium raw shrimp, peeled, deveined and cooked
- 1 (6 oz.) can pitted ripe olives, drained
- 1 c. vegetable oil
- 2 Tbsp. Dijon style mustard
- 1 1/2 tsp. thyme leaves
- 4 oz. Genoa salami, cut into cubes
- 6 oz. Provolone cheese, cut into sq.
- 2/3 c. lemon juice
- 2 tsp. sugar
- 1 tsp. salt
- 1 large red pepper, seeded and cut into sq.
Method
- Place shrimp, cheese and olives in a large shallow dish.
- In a 1 pint jar with a tight-fitting lid, combine remaining ingredients except salami and pepper.
- Shake well.
- Pour over shrimp mixture.
- Cover and refrigerate 6 hours or overnight, stirring occasionally.
- Add salami and pepper.
- Toss.
- Drain. Garnish as desired.
- Refrigerate leftovers.
- Makes about 8 cups.
