Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- akes about 8 c..
- 1 1/2 lbs. raw shrimp, peeled, deveined & cooked
- 6 ounce provolone cheese, cut into cubes
- 1 (6 ounce) can pitted ripe olives, liquid removed
- 1 c. vegetable oil
- 2/3 c. lemon juice
- 2 T Dijon style mustard
- 2 teaspoon sugar
- 1 1/2 teaspoon thyme leaves
- 1 teaspoon salt
- 4 ounce genoa salami, cut into pcs
- 1 lg. red pepper, seeded & cut into squares
Direcciones
- Place shrimp, cheese and olives in large shallow dish. In 1 pint jar with tight fitting lid, put together remaining ingredients except salami and pepper; shake well. Pour over shrimp mix. Cover; chill 6 hrs or possibly overnight, stirring occasionally. Add in salami and pepper; toss. Drain; garnish as desired. Chill leftovers.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 129g | |
| Recipe makes 12 servings | |
| Calories 400 | |
| Calories from Fat 325 | 81% |
| Total Fat 36.5g | 46% |
| Saturated Fat 5.83g | 23% |
| Trans Fat 0.47g | |
| Cholesterol 96mg | 32% |
| Sodium 412mg | 17% |
| Potassium 167mg | 5% |
| Total Carbs 3.49g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.58g | 1% |
| Protein 15.35g | 25% |
