Italian Style Shrimp And Artichoke Antipasto By Sy

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Ingredients for 6 servings

2 tablespoons oregano

1 lb fresh medium-large shrimp , clean (remove shells and veins)

1/2 cup sun-dried tomato packed in oil (chop up into small pieces)

2 tablespoons extra virgin olive oil

1/2 cup pitted pimiento stuffed manzanilla olives (chop up into small pieces)

1 lemon juice (from 1 lemon)

3 (6 ounce) jars marinaded artichoke hearts (retain the marinade, chop up into small pieces)

16 caper berries (leave stems on)

2 tablespoons vinegar

1 teaspoon chili pepper flakes

1 lemon (cut up into wedges)

4 1/2 ounces white button mushrooms (drained, left whole)

4 tablespoons Italian parsley (chopped fine)

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