1/3 c. corn oil
1 lb. shrimp, shelled and deveined
2 cloves garlic, minced
1/4 c. dry white wine or vermouth
2 Tbsp. vinegar
2 Tbsp. Dijon mustard
1 tsp. salt
1/4 tsp. pepper
6 oz. pasta, cooked and drained
1 (14 oz.) can artichoke hearts, drained and cut in eighths
1/2 c. thinly sliced roasted red peppers
1/2 c. sliced pitted ripe olives
1/2 c. sliced green onions


In large skillet heat corn oil over medium high heat. Add shrimp and garlic; sauté 2 minutes or until pink. Remove from heat. Stir in wine, vinegar, mustard, salt and pepper. In large bowl, combine shrimp, pasta, artichokes, peppers, olives and green onions. Toss gently to coat. Cover; chill at least 1 hour.