Shells With Artichoke Hearts and Shrimp in Lemon-Oregano Vinaigr

• 2 (15 ounce) cans artichoke hearts, drained
• 34 cup olive oil
• 14 cup fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 teaspoon grated lemon zest
• 12 teaspoon oregano
• 2 -3 garlic cloves, minced
• 12 teaspoon fresh coarse ground black pepper
• 1 cup chopped red onion
• 12 cup chopped flat leaf parsley
• 1 pint cherry tomatoes
• 1 cup pitted black olives
• 1 lb medium pasta shell
• 1 lb medium shrimp, shelled and de-veined
• red pepper flakes, to taste (optional)

1. Combine the artichoke hearts, olive oil, lemon juice, vinegar, salt, lemon zest, oregano, garlic and pepper in a medium saucepan.
2. Heat to simmering, covered, then let stand and cool for 30 minutes.
3. About an hour before serving cook the pasta shells in plenty of boiling water; drain, rinse and drain again.
4. Toss the cooked pasta with the artichokes and marinade, the shrimp, red onions, parsley, tomatoes and olives.
5. Serve.

hearts, olive oil, lemon juice, red wine vinegar, lemon zest, oregano, garlic, fresh coarse ground black pepper, red onion, flat leaf parsley, tomatoes, black olives, pasta shell, shrimp, red pepper

Taken from www.food.com/recipe/shells-with-artichoke-hearts-and-shrimp-in-lemon-oregano-vinaigr-340553 (may not work)