Marinate succulent shrimp, provolone cheese, olives, red bell pepper and mushrooms in this herb-rich vinaigrette for a colorful appetizer with sunny Mediterranean flavor.
Served over rice, inside a toco, or nestled into a breakfast burrito along with the usual Mexican fixings (guacamole, lettuce, cheese, salsa), this recipe will please vegans, vegetarians, and even reluctant teenagers .