Marinated Shrimp And Artichokes

• 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

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.

shrimp, water, quartered artichoke hearts, pompeian, green onions, celery, fresh parsley, paprika, salt, pepper, garlic, horseradish sauce, white vinegar, lemon juice, creole mustard

Taken from www.myrecipes.com/recipe/marinated-shrimp-artichokes-0 (may not work)