Marinated Shrimp Salad by Paula Deen

Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.

• Ready In: 8 hrs 15 mins
• Serves: 10-12

Ingredients

• 1  lb  medium fresh  cooked shrimp, peeled and deveined
• 1 (14 ounce) can hearts of palm, drained and cut into bite size pieces
• 1 (8 ounce) can bamboo shoots, drained
• 1 (8 ounce) can artichoke hearts, drained and quartered
• 1 (8 ounce) package  sliced fresh mushrooms
• 1  pint cherry tomatoes, halved
• 1 1⁄2 cups  vegetable oil
• 1  cup white vinegar
• 3⁄4 cup  chopped fresh parsley
• 3  garlic cloves, minced
• 1  tablespoon salt
• 1 1⁄2 teaspoons dried thyme
• 1  teaspoon ground black pepper

Directions

1. In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
2. Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.