Yield: 16 servings
|BH&G Holiday Appetizers|
|Carolyn Shaw 6-95|
|1 pack||(9oz) frozen artichoke hearts|
|1 pack||(8oz) frozen peeled cooked medium or large shrimp|
|½ cup||Pitted rip olives|
|1 can||(80z) Italian salad dressing with olive oil|
|1 cup||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