Marinated Shrimp and Artichokes

Ingredients

• 4 1/2 pounds unpeeled, medium-size fresh shrimp
• 3 quarts water
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/3 cup POMPEIAN Extra Virgin Olive Oil
• 4 green onions, finely chopped
• 2 celery ribs, finely chopped
• 1/4 cup finely chopped fresh parsley
• 1 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Dash of garlic salt
• 1 teaspoon horseradish sauce
• 2 1/2 tablespoons white vinegar
• 2 1/2 tablespoons lemon juice
• 2 tablespoons Creole mustard
• Lettuce leaves

Preparation

1. Boil shrimp in 3 quarts water 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
2. Peel shrimp, and devein, if desired. Combine shrimp and artichoke hearts in a large bowl.
3. Whisk together oil and next 11 ingredients, and pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Serve shrimp mixture in lettuce-lined bowls.
4. Note: You may cook the shrimp in batches with less water, or purchase 2 1/2 pounds peeled, steamed shrimp at the seafood counter at your supermarket, if desired.