Marinated Shrimp and Artichoke Hearts

Marinated Shrimp and Artichoke Hearts

1 cup olive oil

¼ cup wine vinegar

1 (14 oz) can artichoke hearts, drained and cut into quarters

¼ cup sugar

2 teaspoons salt

1 teaspoon dry mustard

3 bay leaves

1 clove of garlic, minced

2 pounds cooked, peeled medium shrimp

1 onion, thinly sliced

Lemon slices

Pitted olives

Combine olive oil, vinegar, artichoke hearts, sugar, salt, dry mustard, bay leaves and garlic in a bowl and mix well. Add the shrimp and onion and toss to coat well. Marinate, covered, in the refrigerator for 3 to 10 hours. Drain the shrimp, reserving half the marinade and discarding the bay leaves. Place the shrimp and reserved marinade in a serving bowl. Garnish with lemons and olives. Set in a bowl filled with ice and serve with wooden picks.