1 1/2 lbs. med. raw shrimp, peeled, deveined, cooked
6 oz. Provolone cheese, cubed
1 (6 oz.) can pitted ripe olives, drained
1 c. vegetable oil
2/3 c. ReaLemon Lemon Juice from concentrate
2 tbsp. Dijon style mustard
2 tsp. sugar
1 1/2 tsp. thyme leaves
1 tsp. salt
4 oz. Genoa salami, cubed
1 lg. red pepper, seeded and cut into squares

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

Cooked scallops can be substituted for all or part of the shrimp.

Bayport-Blue Point H. S.