Make-Ahead Marinated Shrimp

By jeaklor

Ingredients

• 3/4 cup water
• 1/2 cup red wine vinegar
• 1/4 cup olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
• 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 garlic clove, minced
• 1/4 teaspoon pepper
• 1-1/2 pounds peeled and deveined cooked jumbo shrimp
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
• 1/2 pound small fresh mushrooms, halved

Details

Servings 6

Preparation

Step 1

In a large resealable plastic bag, combine the first eight ingredients. Add the shrimp, artichokes and mushrooms; seal and turn to coat. Refrigerate for eight hours or overnight, turning occasionally. Yield: 6 cups.