Mediterranean shrimp Antipasto

from Shannon Farr

1 pound cooked, deveined, peeled medium shrimp with tails. (31 - 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

Feta cheese is ripened in brine and tastes salty, so there is no need to add salt to this dish.

In large resealable food-storage plastic bag or glass baking dish, mix all ingredients.  Gently move ingredients around in bag to mix well.  ( I carefully mixed it in a big bowl.

Refrigerate at least 2 hours but no longer than 12 hours to blend flavors.  Drain before serving.   Store in refrigerator.

Options - yellow or orange bell pepper instead of red.  Add cucumber slices, or chopped red onion or quartered artichoke hearts.