Marinated Shrimp and Artichoke Hearts

• 1 cup vegetable oil
• 1/2 cup red wine vinegar
• 1/3 cup dry white wine
• 1 tablespoon snipped fresh parsley or 1 teaspoon dry
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon whole black peppercorns
• 1 clove garlic, minced
• 2 pounds medium shrimp, cooked and peeled
• Two 14-ounce cans artichoke hearts, drained and halved
• One 8-ounce can sliced water chestnuts, drained
• 1 small red onion, thinly sliced into rings
• Cherry tomatoes, for garnish

1. In a jar with a tight lid, combine the oil, vinegar, wine, parsley, sugar, salt, paprika, peppercorns, and garlic.
2. Cover and shake well.
3. In a 4-quart food-storage container, combine the shrimp, artichoke hearts, water chestnuts, and onion.
4. Pour on the marinade, cover the container tightly, and shake it to coat the shrimp and vegetables with marinade.
5. Refrigerate overnight, stirring occasionally.
6. Serve this as a first course, garnished with cherry tomatoes.

vegetable oil, red wine vinegar, white wine, parsley, sugar, salt, paprika, whole black peppercorns, clove garlic, shrimp, hearts, water chestnuts, red onion, tomatoes

Taken from www.epicurious.com/recipes/food/views/marinated-shrimp-and-artichoke-hearts-385114 (may not work)