Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

BHG Holiday Appetizers
1994
Carolyn Shaw 6-95
1 pk (9oz) frozen artichoke
-hearts
1 pk (8oz) frozen peeled cooked
-medium or large shrimp
1/2 c Pitted rip olives
1 cn (80z) Italian salad dressing
-with olive oil
1 c Cherry tomatoes, halved

Cook artichoke hearts according to package directions; drain.

Meanwhile, run shrimp under cold water to thaw; drain thoroughly.
combine with artichoke hearts, shrimp and olives in a heavy plastic
bag. shake dressing thoroughly and pour over artichoke mixture in
bag. Seal bag and refrigerate overnight, turning bag occasionally.

to serve, drain mixture and transfer to a serving bowl. Toss with
tomato halves. If desired, garnish with a fresh herb sprig. Serve
with appetizer picks or a slotted spoon.
Submitted By CAROLYN SHAW On 07-26-95

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