- 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 light Caesar salad dressing
- 1 (8 ounce) package smoked mozzarella cheese
- 48 small basil leaves (or 24 large basil leaves, halved)
- 48 4-inch long cocktail picks
- In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, mixture may be covered and refrigerated up to 24 hours).
- Cut cheese into 1/2-inch cubes. Skewer 1 olive, 1 shrimp, 1 cube cheese, 1 basil leaf and 1 tomato on each cocktail skewer. Arrange on a serving platter. (May be covered and refrigerated up to 2 hours before serving.)