Shrimp Antipasto - cooking recipe

Ingredients

1 1/2 lb. medium raw shrimp, peeled, deveined and cooked
6 oz. Provolone cheese, cut into cubes
1 (6 oz.) can pitted ripe olives, drained
2/3 c. ReaLemon lemon juice concentrate
2 Tbsp. 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

Preparation

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.