Shrimp Antipasto - cooking recipe

Ingredients

1 1/2 lb. medium raw shrimp, peeled, deveined and cooked
1 (6 oz.) can pitted ripe olives, drained
1 c. vegetable oil
2 Tbsp. Dijon style mustard
1 1/2 tsp. thyme leaves
4 oz. Genoa salami, cut into cubes
6 oz. Provolone cheese, cut into sq.
2/3 c. lemon juice
2 tsp. sugar
1 tsp. salt
1 large red pepper, seeded and cut into sq.

Preparation

Place shrimp, cheese and olives in a large shallow dish.
In a 1 pint jar with a tight-fitting lid, combine remaining ingredients except salami and pepper.
Shake well.
Pour over shrimp mixture.
Cover and refrigerate 6 hours or overnight, stirring occasionally.
Add salami and pepper.
Toss.
Drain. Garnish as desired.
Refrigerate leftovers.
Makes about 8 cups.