Yield: 10 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Shrimp;, cooked & peeled |
| 1 \N | Box tortellini;, cooked |
| 1 \N | Jar marinated artichoke hearts;, chopped |
| 2 \N | Ribs celery;, chopped |
| 1 bunch | Green onions;, chopped |
| 1 can | English peas;, drained |
| 1 pack | Good seasons salad dressing;, mixed according to directions (but using balsamic, vinegar and virgin olive oil) |
| 10 \N | Fresh mushrooms;, sliced |
| ½ can | (small) parmesan cheese |
| 1 bunch | Fresh broccoli;, cut into flowerlets |
| \N \N | To taste salt and pepper |
| 1986. By | Carolyn <c4@groupz.net> on Apr 23, 1997 |
Combine all ingredients and marinate for 24 hours. NOTES : This recipe took first place at the Shrimp Festival, Gulf Shores Alabama, Recipe by: Jane Allen King, renowned caterer and cook Posted to recipelu-digest by "Diane Geary" <diane@...> on Mar 15, 1998