Shrimp And Artichoke Vinaigrette - cooking recipe

Ingredients

2 (15 ounce) cans water-packed artichoke hearts, drained and quartered
1 1/2 lbs medium cooked shrimp
1 egg, beaten
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup white wine vinegar or 1/2 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons minced fresh chives
2 tablespoons minced green onions
1/2 teaspoon salt
1/2 teaspoon sugar
1 dash black pepper
lettuce leaf, to serve

Preparation

Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days.
Drain and serve on letter leaves.