Marinated Shrimp Salad

1 ¼ lb. fresh shrimp, peeled and deveined
2 6-ounce jars marinated artichoke hearts
2 medium carrots, thinly biased sliced
¾ cup sliced celery
¼ cup sliced green onion
¼ cup sliced pimiento, drained and chopped
2 T white wine vinegar
1 T sugar
1 T salad oil
¾ tsp dry mustard
½ tsp dried oregano, crushed
½ tsp dried basil, crushed
1 clove garlic, minced
1/8 tsp pepper
½ medium head of red leaf lettuce
2 T snipped parsley (optional)

Boil shrimp 2 to 3 minutes until turn pink. Drain. Cool and chill thoroughly.

Drain artichoke hearts, reserving marinade. Cut large pieces of artichoke hearts in half. In a large bowl, combine shrimp, artichoke hearts, carrots, celery, green onion and pimiento.

In a screw-top jar, combine the reserved artichoke marinade, vinegar, sugar, salad oil, mustard, oregano, basil, garlic and pepper. Cover and shake well. Toss with shrimp mixture. Chill 2 to 24 hours before serving.

To serve, drain dressing from salad, if desired, and transfer to serving bowl lined with red leaf lettuce. If desired, sprinkle with parsley. Makes 4 servings.