"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Shrimp Antipasto Recipe

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This recipe for Shrimp Antipasto, by , is from The Licate Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1-1/2 lbs medium raw shrimp, peeled, deveined and cooked
6 oz Provolone cheese, cut into cubes
1 (6-oz) can pitted ripe olives, drained
1 cup vegetable oil
2/3 cup RealLemon lemon juice from concentrate
2 T Dijon-style mustard
2 tsp sugar
1-1/2 tsp thyme leaves
1 tsp salt
4 oz Genoa salami, cut into cubes
1 large red pepper, seeded and cut into squares

Directions:
Directions:
Place shrimp, cheese and olives in large shallow dish. In 1-pint jar with tight-fitting lid, combine remaining ingredients except salami and pepper. Shake well. Pour over shrimp mixture, cover. Refrigerate 6 hours or overnight, stirring occasionally. Add salami and pepper, toss. Drain, garnish as desired. Refrigerate leftovers.

Cooked scallops can be substituted for all or part of the shrimp.

Number Of Servings:
Number Of Servings:
About 8 cups

 

 

 

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