Ingredients
3/4 cup water1/2 cup red wine vinegar1/4 cup olive oil3/4 teaspoon salt3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1 garlic clove, minced1/4 teaspoon pepper1-1/2 pounds peeled and deveined cooked shrimp (16-20 per pound)1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved1/2 pound small fresh mushrooms, halved
Preparation
In a large bowl, combine the first 8 ingredients. Add shrimp, artichokes and mushrooms; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally.
