Ingredients: 1 pound cooked, peeled, deveined rock shrimp 1/2 pound fresh whole mushrooms, cut in half 1 can (8 1/2 ounces) artichoke hearts, drained, cut in half 1 cup 1-inch carrot sticks 1 medium onion, thinly sliced and separated into rings 3/4 cup 1-inch celery sticks 1 jar (2 ounces) pimiento 3 small cloves garlic, minced 1 1/4 cups white distilled vinegar 3/4 cup water 1/4 cup salad oil 1 teaspoon lime juice 2 packages dry Italian Salad Dressing mix 1 teaspoon salt Directions:In a 3 1/2-quart mixing bowl, combine all ingredients; mix well. Cover tightly. Chill 4 to 6 hours (for best results stir after 2 hours). Serve with Melba Toast. |