Shrimp Antipasto

• 1 12 lbs medium shrimp, cooked, peeled and deveined (thawed if frozen)
• 1 (12 ounce) jar marinated mushrooms
• 1 (12 ounce) jarquartered marinated artichoke hearts
• 1 (12 ounce) jar marinated roasted red peppers, strips
• 1 (3 ounce) jar capers, drained
• 1 leaf lettuce

1. Place the shrimp in the bottom of a large bowl.
2. Add the mushrooms, artichoke hearts and pepper strips, with their marinades, and the drained capers.
3. Toss gently; cover and refrigerate for several hours or overnight, stirring occasionally.
4. Drain and serve on a platter lined with lettuce.

shrimp, mushrooms, red peppers, capers, leaf lettuce

Taken from www.food.com/recipe/shrimp-antipasto-201366 (may not work)