Ingredients

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

Description

Marinate Succulent Shrimp, Provolone Cheese, Olives, Red Bell Pepper And Mushrooms In This Herb-rich Vinaigrette For A Colorful Appetizer With Sunny Mediterranean Flavor. '

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