Shrimp Antipasto - cooking recipe

Ingredients

2 lb. shrimp, cooked
6 to 8 oz. cubed Provolone cheese
1 (6 oz.) can pitted black olives, drained
1 c. vegetable or olive oil
2/3 c. lemon juice
2 tsp. Dijon mustard
2 tsp. sugar
1 1/2 tsp. thyme
1 tsp. salt
1 large red pepper, seeded and cut in squares
6 oz. cubed Genoa salami

Preparation

Place shrimp, cheese and olives in large shallow pan.
In pint jar, combine remaining ingredients, except salami and pepper; shake well.
Pour over shrimp.
Cover, refrigerate, 6 hours or overnight, stirring constantly.
Add salami and pepper.
Toss. Drain.
Garnish as desired.