Shrimp and Artichoke Vinaigrette

Prep Time: 15 Minutes

Cook Time: 120 Minutes

Ready In: 135 Minutes

Servings: 20

Fabulous appetizer that can be prepared ahead of time.

Ingredients:

2 (15 ounce) cans water-packed artichoke hearts, drained and quartered

1 1/2 lbs medium cooked shrimp

1 egg, beaten

1/2 cup vegetable oil

1/2 cup olive oil

1/2 cup white wine vinegar or 1/2 cup red wine vinegar

2 tablespoons dijon mustard

2 tablespoons minced fresh chives

2 tablespoons minced green onions

1/2 teaspoon salt

1/2 teaspoon sugar

1 dash black pepper

lettuce leaf, to serve

Directions:

1. Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days.
2. Drain and serve on letter leaves.