Mediterranean Shrimp Antipasto

Name: Mediterranean Shrimp Antipasto
Yield: 14
Ingredients: 1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count); 1 block (8 oz) feta cheese, cubed; 2 cups fresh cauliflower florets; 1 medium red bell pepper, cut into 1-inch pieces; 16 kalamata or ripe olives; 1/2 cup olive oil; 1/3 cup red wine vinegar; 1/4 cup chopped fresh basil leaves; 1/4 cup chopped fresh Italian (flat-leaf) parsley; 1 tablespoon fresh grated lemon peel; 2 cloves garlic, finely chopped

Mediterranean Shrimp Antipasto was pinched from <a href="http://www.bettycrocker.com/recipes/mediterranean-shrimp-antipasto/6c667ca6-2512-421f-89cb-6c3d6fd8f64f" target="_blank">www.bettycrocker.com.</a>

"Served as a first course or appetizer, this marinated mix will make any occasion special...."

INGREDIENTS

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1 lb cooked deveined peeled medium shrimp with tails (31 to 35 count)

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1 block (8 oz) feta cheese, cubed

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2 cups fresh cauliflower florets

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1 medium red bell pepper, cut into 1-inch pieces

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16 kalamata or ripe olives

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1/2 cup olive oil

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1/3 cup red wine vinegar

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1/4 cup chopped fresh basil leaves

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1/4 cup chopped fresh Italian (flat-leaf) parsley

•

1 tablespoon fresh grated lemon peel

•

2 cloves garlic, finely chopped

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