"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marinated Antipasto Recipe

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This recipe for Marinated Antipasto, by , is from The spera Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marion Mikitzel

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. cooked peeled shrimp
6 oz. provolone, cubed
1 (6 oz.) can pitted black olives, drained
1/2 cup sliced green onion
1 cup vegetable oil
2/3 cup Real Lemon juice
2 tbsp. Dijon mustard
2 tsp. sugar
1 1/2 tsp. thyme
1 tsp. salt
4 oz. genoa salami cut into cubes
1 large red pepper seeded and cut into squares

Directions:
Directions:
Place shrimp, cheese, olives and onions in shallow dish or plastic bag.
In small jar combine remaining ingredients, except salami and red pepper.
Mix well.
Pour over shrimp and refrigerate 6 hours or over night, stirring occasionally.
Add salami and red peppers, toss.
Drain and serve.
Makes about 8 cups.

 

 

 

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