Herbed Shrimp Antipasto

Herbed Shrimp Antipasto

Prep Time

30 minutes

Cook Time

120 minutes


Herbed Shrimp Antipasto

Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.

Recipe courtesy of McCormick®.

Nutrition Information (per serving): Calories: 192, Fat: 16 g,
Carbohydrates: 3 g,
Cholesterol: 55 mg, Sodium: 358 mg, Fiber: 1 g, Protein: 9 g.

To cook shrimp: Bring 4 cups water and 1 tablespoon OLD BAY® Seasoning to boil in large saucepan. Add shrimp; cook 3 to 5 minutes or until shrimp turn pink. Drain; cool with ice cubes. Peel and devein, leaving tails on. Refrigerate until ready to use.

Test Kitchen Tip: Frozen artichoke hearts (8 or 9 ounce package) may be substituted for cauliflowerets. Cook artichoke hearts as directed on package. Drain; cut in bite-sized pieces, if necessary.


  • 1 pound shrimp, cooked, peeled and deveined
  • 8 ounces provolone or mozzarella cheese, cut in bite-sized pieces
  • 8 ounces (about 2 cups) vegetables, such as small whole mushrooms or fresh cauliflowerets
  • 1 large red bell pepper, cut in bite-sized pieces
  • 1 can (6 ounces) pitted large ripe olives, drained
  • 3/4 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1 tablespoon McCormick® Garlic Powder
  • 2 teaspoons McCormick® Basil Leaves
  • 2 teaspoons McCormick® Thyme Leaves
  • 1 teaspoon McCormick® Oregano Leaves
  • 1 teaspoon seasoned salt
  • 2 teaspoons sugar


  • 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.


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