Shrimp And Marinated Vegetable Salad(Scampi Crudi E Legume Insalata) - cooking recipe

Ingredients

1 qt. water, salted
1 c. carrot, cut in 1-inch slices
1 1/2 c. broccoli florets
3/4 c. black olives, pitted
1 (4 oz.) jar whole mushrooms
12 cherry tomatoes
1 (10 oz.) can artichoke hearts, cut in pieces
3 Tbsp. wine vinegar
2 Tbsp. Parmesan cheese
1/2 tsp. salt
1/4 c. lemon juice
3 tsp. wet mustard
1/4 tsp. pepper
2/3 c. olive oil
1/4 tsp. oregano
1 lb. shrimp, deveined
1 c. water
fresh parsley sprigs

Preparation

Bring 1 quart salted
water
to
boil.
Add carrots and broccoli; boil for 2 to
3 minutes.
Remove and cool completely. In large bowl,
combine
broccoli, olives, carrots, mushrooms, tomatoes
and artichoke
hearts.
In
mixing
jar
add vinegar, Parmesan cheese,
salt, lemon juice, mustard, pepper, oil and oregano.
Shake
well
and
pour over vegetables; toss gently. Cover and refrigerate overnight, stirring occasionally.