Marinated Tidbit Tray

By á-58

You can add, reduce or delete the amount of shrimp, artichoke hearts, hearts of palm and mushrooms depending on what's available or your preference.

Ingredients

• 1 Pound Shelled Cooked Shrimp, 1 to 2 Pounds
• 1 Medium Head of Cauliflower Parboiled, Cut into Flowerets
• 1 Can Artichoke Hearts, Drained
• 1 Can Hearts of palm, Drained
• 1 Jar Marinated Large Mushrooms, Drained
• 1 Cup Cooking oil
• 1/2 Cup Wine Vinegar
• 1/4 Cup Sliced Green Onions
• 2 Tablespoons Snipped Parsley
• 1 Tablespoon Sugar
• 1 Tablespoon Lemon Juice
• 2 Cloves Garlic, Minced
• 1 Teaspoon Salt
• 1 Teaspoon Dried Thyme, Crushed
• 1/8 Teaspoon Cayenne
• Lettuce, Optional

Details

Servings 10

Preparation

Step 1

Remove leaves and woody stem from fresh cauliflower. Break the head into flowerets. In covered microwave dish or covered pan with a small amount of boiling water cook cauliflower for 5 to 7 minutes or just till tender. Drain.

Place artichokes, cauliflower, shrimp, heart of palm and mushrooms in a plastic bag; set in shallow pan. In screw-top jar combine oil, vinegar, green onion, parsley, sugar, lemon juice, garlic, salt, thyme, and cayenne. Cover and shake well. Pour over vegetables and shrimp: close bag. Refrigerate serveral hours or overnight, turning occasionally. To serve, drain vegetables and shimp. If desired, arrange on a lettuce-lined platter.