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Marinated Shrimp and Veggie Salad

Source of Recipe


Unknown






List of Ingredients



• 10-12 oz. broccoli, cut in bite-sized pieces
  
• 10-12 oz. cauliflower, cut in bite-sized pieces
  
• 1 lb. medium shrimp, shelled, deveined and cooked
  
• 14 oz. bottle artichoke hearts
  
• 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
  
• 1/4 tsp. white pepper
  
• Chopped parsley
  
• Pimento strips
  






Instructions



1. Blend first 9 ingredients together. Place vegetables and shrimp in large bowl; pour marinade over veggie mix. Cover and place in refrigerator for 24 hours.
   
   
2. To serve, drain marinade off of vegetables (reserve) until they appear to be completely drained. Place vegetables back in bowl and drizzle small amount of reserved marinade back onto them. Toss, garnish with parsley and pimento, if desired, and serve.