Shrimp And Marinated Vegetable Salad(Scampi Crudi E Legume Insalata)

• 1 qt. water, salted
• 1 c. carrot, cut in 1-inch slices
• 1 1/2 c. broccoli florets
• 3/4 c. black olives, pitted
• 1 (4 oz.) jar whole mushrooms
• 12 cherry tomatoes
• 1 (10 oz.) can artichoke hearts, cut in pieces
• 3 Tbsp. wine vinegar
• 2 Tbsp. Parmesan cheese
• 1/2 tsp. salt
• 1/4 c. lemon juice
• 3 tsp. wet mustard
• 1/4 tsp. pepper
• 2/3 c. olive oil
• 1/4 tsp. oregano
• 1 lb. shrimp, deveined
• 1 c. water
• fresh parsley sprigs

1. Bring 1 quart salted
2. water
3. to
4. boil.
5. Add carrots and broccoli; boil for 2 to
6. 3 minutes.
7. Remove and cool completely. In large bowl,
8. combine
9. broccoli, olives, carrots, mushrooms, tomatoes
10. and artichoke
11. hearts.
12. In
13. mixing
14. jar
15. add vinegar, Parmesan cheese,
16. salt, lemon juice, mustard, pepper, oil and oregano.
17. Shake
18. well
19. and
20. pour over vegetables; toss gently. Cover and refrigerate overnight, stirring occasionally.

water, carrot, broccoli florets, black olives, mushrooms, tomatoes, hearts, wine vinegar, parmesan cheese, salt, lemon juice, wet mustard, pepper, olive oil, oregano, shrimp, water, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=606892 (may not work)