MARINATED SHRIMP

SERVING SIZE: 6 TO 8 | PREP TIME: 24 HRS | COOKING TIME: 2 MINS

In Charleston, you must have different variations of shrimp recipes on hand, as it’s so plentiful here. I have served this out of Tupperware at a tailgate party and on a gorgeous tray for an elegant cocktail party. It’s always a hit.

Ingredients

• 2 pounds shrimp, cooked and peeled

• 1 16-ounce can black olives, drained

• 1 10-ounce jar green olives, drained

• 1 14-ounce can baby corn, drained

• 1 10-ounce jar whole mushrooms, drained

• 1 small container cherry tomatoes

• 1 16-ounce block sharp cheddar cheese, cubed

• 2 16-ounce bottles Italian dressing

• 1 medium green or red bell pepper, sliced in strips (optional)

Directions

1. Combine all ingredients in a large Ziploc bag (or two). Add dressing to each bag enough to cover, and let marinate at least 24 hours in the refrigerator. 

2. Drain in a colander and put the mixture on a serving tray with decorative lettuce. Sprinkle with Nature’s Seasoning to taste and serve. 

Note:

This is about as easy as it gets for an impressive appetizer, and there are lots of ways to make it. You can chop the bell pepper for a little more texture and color, or perhaps not use the cheese. Throw a jar of pickled okra in to add a bit of zest! Or, get creative and use two different kinds of cheese! It needs to be made the day ahead, so again, a plus when entertaining. Everyone stands by it at the table when I serve it. Also, you can make it grow in size very easily by doubling any of the ingredients.