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
Place shrimp, cheese, olives and onions in shallow dish or plastic bag.
In small jar combine remaining ingredients, except salami and red pepper.
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.