Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

1 1/2 pounds cooked medium shrimp with tails intact
2 pints cherry tomatoes
1 7-ounce jar Lindsay* Manzanilla stuffed olives, drained, or
1 6-ounce can Lindsay* large black ripe pitted olives, drained
1 cup prepared light Caesar salad dressing
8 ounces smoked mozzarella cheese, cut in
1/2-inch cubes
48 small basil leaves (or 24 large basil leaves, halved)
48 4-inch-long cocktail picks
1. In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, the mixture can be covered and refrigerated for up to 24 hours.)
2. Skewer 1 olive, 1 shrimp, 1 cheese cube, 1 basil leaf and 1 tomato on each cocktail pick. Arrange on a serving platter.
3. Serve immediately or cover and refrigerate for up to 2 hours.
Makes 24 servings.