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Serves 6
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 (.6 ounces each) dry Italian Salad Dressing mix
1 teaspoon salt
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.
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