Shrimp And Rice Salad

• Garlic Vinaigrette: 1-1/4 cups lt. olive oil; 1/2 cup lemon/garlic vinegar;1-3/4 tsp. salt; 1-3/4 tsp. pepper; 1 tlb. minced garlic; l tbl. fresh basil chopped; 1/2 tsp dried oregano; 1/4 cup minced fresh parsley
• Rice Salad: 6 cups cooked rice; 2 lbs. cooked peeled med shrimp; 1 med. red pepper chopped; 1 med yellow pepper chopped; 1 cup chopped red onion; 1 cup quartered canned artichoke hearts; 1/4 cup sm capers drained; 1/3 cup minced parsley; 1/3 cup minced dill; 1/3 cup minced basil
• Shrimp Marinade:
• 1 cup dry white wine; 1 tsp mustard seeds; 1/2 tsp red pepper flakes; 2 bay leaves; 1 half lemon

1. Combine wine, mustard seeds, pepper flakes, bay leaves and lemon in a 4-qt. pan. Add water to fill pan 3/4 full. Heat to boiling and add shrimp. Cook until opaque in center, 3-4 mins. Drain and cool.
2. Whisk together the ingredients for the dressing and set aside.
3. Combine all other salad ingredients. Toss with dressing and let marinate several hours. Serve on a bed of greens.

garlic, salad, shrimp marinade, white wine

Taken from www.epicurious.com/recipes/member/views/shrimp-and-rice-salad-1201034 (may not work)