Marinated Shrimp Salad By Paula Deen

• 1 lb medium fresh cooked shrimp, peeled and deveined
• 1 (14 ounce) can hearts of palm, drained and cut into bite size pieces
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can artichoke hearts, drained and quartered
• 1 (8 ounce) package sliced fresh mushrooms
• 1 pint cherry tomatoes, halved
• 1 1/2 cups vegetable oil
• 1 cup white vinegar
• 3/4 cup chopped fresh parsley
• 3 garlic cloves, minced
• 1 tablespoon salt
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground black pepper

1. In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
2. Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.

fresh cooked shrimp, hearts of palm, bamboo shoots, hearts, mushrooms, cherry tomatoes, vegetable oil, white vinegar, fresh parsley, garlic, salt, thyme, ground black pepper

Taken from www.food.com/recipe/marinated-shrimp-salad-by-paula-deen-518517 (may not work)