Shrimp Antipasto

1½ pounds cooked medium shrimp, peeled and deveined

6 ounces provolone cheese

6 ounces pitted ripe olives, drained

4 tablespoons olive oil

1 cup red wine vinegar

2 tablespoons Dijon mustard

1 cup water

2 tablespoons honey

½ teaspoon salt

½ teaspoon ground black pepper

4 ounces reduced-fat salami, cut into cubes

1 large red bell pepper, seeded and cut in squares

Place shrimp, cheese and olives in large, resealable plastic bag.

In a small bowl, whisk together oil, vinegar, mustard, water, honey, salt and pepper. Pour over shrimp mixture and seal; refrigerate 6 hours, stirring occasionally. Before serving, add salami and red peppers to bag; toss well and drain. Arrange on platter and garnish as desired.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 290 calories, 18 g fat (5 g saturated), 7 g carbohydrates, 0 g fiber, 26 g protein, 185 mg cholesterol, 770 mg sodium.