Shrimp Antipasto(Makes About 8 Cups) - cooking recipe

Ingredients

1 1/2 lb. medium raw shrimp, cleaned and cooked
6 oz. Provolone cheese, cut in cubes
1 (6 oz.) can pitted ripe olives, drained
1 c. vegetable oil
2/3 c. ReaLemon lemon juice from concentrate
2 Tbsp. each Dijon-style mustard and sugar
1 1/2 tsp. thyme leaves
1 tsp. salt
4 oz. Genoa salami, cut in cubes
1 red pepper, seeded and cut in squares

Preparation

Place shrimp, cheese and olives in large shallow dish.
In small bowl or jar, mix remaining ingredients except salami and pepper.
Pour over shrimp mixture.
Cover; refrigerate 6 hours, stirring occasionally.
Add salami and pepper; toss.
Drain. Refrigerate leftovers.