Shrimp Antipasto

1 cup olive oil
2/3 cup ReaLemon® Juice from Concentrate
2 tbsp. Dijon mustard
2 tsp. sugar
1½ tsp. thyme
1 tsp. salt
1½ lbs. raw medium shrimp, peeled, deveined and cooked
6oz. Provolone cheese, cut into cubes
4oz. Genoa salami, cut into cubes
1 large red bell pepper, cut into squares

In large shallow dish or plastic bag, combine oil, juice, mustard, sugar, thyme
and salt; add shrimp and cheese . Cover; marinate in refrigerator
6 hours or overnight, stirring occasionally. Add salami and red pepper;
toss. Drain; garnish as desired. Refrigerate leftovers.

Makes about 8 cups