Ingredients
1
lb cooked deveined peeled medium shrimp with tails (31 to 35 count)
1
block (8 oz) feta cheese, cubed
2
cups fresh cauliflower florets
1
medium red bell pepper, cut into 1-inch pieces
16
kalamata or ripe olives
1/2
cup olive oil
1/3
cup red wine vinegar
1/4
cup chopped fresh basil leaves
1/4
cup chopped fresh Italian (flat-leaf) parsley
1
tablespoon fresh grated lemon peel
2
cloves garlic, finely chopped
Preparation
In large resealable food-storage plastic bag or glass baking dish, mix all ingredients. Gently move ingredients around in bag to mix well.
Refrigerate at least 2 hours but no longer than 12 hours to blend flavors. Drain before serving. Store in refrigerator.
