INGREDIENTS
1 cup salad oil
1/2 cup vinegar
1/3 cup dry white wine
1 Tbsp snipped parsley
1 tsp sugar
1 tsp dried cilantro
1/2 tsp salt
1/2 tsp paprika
1/4 tsp whole black peppercorns
1 clove garlic, minced
2 lbs medium shrimp, cooked and cleaned and peeled
2 pkgs frozen artichoke hearts, thawed and halved
1 small onion, peeled and sliced into half rings
1 small can water chestnuts, drained and sliced
DIRECTIONS
In a screw top jar combine oil, vinegar, wine, parsley, sugar, cilantro, salt, paprika, peppercorns and garlic. Cover and shake to blend well. In a four quart container place shrimp, artichoke hearts, onion and water chestnuts. Pour marinade over. Cover and store in refrigerator overnight, stirring occasionally. Makes 12 cups.