Email to Judy Garcia      

Marinated Shrimp and Vegetables

Source of Recipe


Former co-worker, Jim Grambihler



List of Ingredients



• 10-12 oz. raw broccoli
  
• 10-12 oz. raw cauliflower
  
• 14 oz. bottle artichoke hearts (not marinated)
  
• 1 lb. shrimp, shelled, de-veined, cooked
  
• 1/2 c. vegetable oil
  
• 1/2 c. olive oil
  
• 1/2 c. white vinegar
  
• 1 Tbsp. sugar
  
• 1 Tbsp. lemon juice
  
• 2 cloves garlic, minced
  
• 1 tsp. salt
  
• 1/4 tsp. dry mustard powder
  
• 1/4 tsp. white pepper
  
• Chopped parsley (optional)
  
• Pimento strips (optional)
  






Instructions



1. Drain artichoke hearts; cut broccoli, cauliflower and artichokes into bite-sized pieces. Place vegetables and shrimp in large bowl (with cover) or large zipper-type plastic bag.
   
   
2. Blend oils, vinegar, sugar, lemon juice, garlic, salt, mustard powder and pepper together. Mix well.
   
   
3. Pour dressing mix over vegetables. Seal and refrigerate for 24 hours. Garnish with parsley and pimento strips, if desired.