Shrimp and Artichoke Vinaigrette

Submitted by Kathy

"Fabulous appetizer that can be prepared ahead of time."

 

• Ready In: 2hrs 15mins
• Ingredients: 13
• Serves: 20

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.