Marinated Shrimp Salad By Paula Deen - cooking recipe

Ingredients

1 lb medium fresh cooked shrimp, peeled and deveined
1 (14 ounce) can hearts of palm, drained and cut into bite size pieces
1 (8 ounce) can bamboo shoots, drained
1 (8 ounce) can artichoke hearts, drained and quartered
1 (8 ounce) package sliced fresh mushrooms
1 pint cherry tomatoes, halved
1 1/2 cups vegetable oil
1 cup white vinegar
3/4 cup chopped fresh parsley
3 garlic cloves, minced
1 tablespoon salt
1 1/2 teaspoons dried thyme
1 teaspoon ground black pepper

Preparation

In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.