Marinated Shrimp and Artichoke Hearts

This appetizer is one of my all time favorites, I have made it for years around the holidays, super easy with phenomenal flavor! Shrimp, artichoke hearts, water chestnuts, and red onion are marinated for 24 hours in a heavenly concoction of white wine, red wine vinegar, garlic, and spices! The shrimp absorbs all of that flavor! It’s truly delicious and very elegant, just double the recipe for a crowd!

Ingredients:
Serves 6 as a salad or 10 as an appetizer

• 1/2 cup of canola oil
• 1/4 cup of red wine vinegar
• 3 Tbs of dry white wine
• 1 Tbs of chopped fresh parsley
• 1/2 tsp of white sugar
• 1 tsp of dried cilantro
• 1/2 tsp of salt
• 1/2 tsp of paprika
• 1/4 tsp of whole black peppercorns
• 3 cloves of minced garlic
• 1 lb of large, cooked, shelled and deveined shrimp
• 1/2 can of sliced water chestnuts, drained
• 1 small red onion, cut into thin slices, then cut the slices in half
• 1 9 oz box of frozen artichoke hearts, thawed and cut into bite-sized pieces.

Directions:

Add oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns, and garlic in a large jar with a lid, shake well.Place the shrimp, water chestnuts, onion and artichoke hearts in a large deep bowl. Pour in the marinade, stir to combine. Cover and refrigerate for 24 hours, stir occasionally. That’s it! To serve as a salad, place a bed of lettuce, I use bibb and spoon the shrimp on. For an appetizer, place the shrimp in a pretty serving bowl and put small plates and large toothpicks along side.