(Donna Winters)

1 package Good Seasons Italian salad dressing mix
1 package Good Seasons Cheese and Garlic salad dressing mix
Vinegar
½ tsp. salt
Juice of 2 lemons
2 tsp. Creole mustard
2 to 3 lbs. fresh shrimp, boiled, peeled, deveined
2 4-oz. cans whole button mushrooms, drained
2 14-oz. cans artichoke hearts, drained
1 red onion, thinly sliced
1 white onion, thinly sliced
1 bunch green onions, chopped
1 bottle capers, drained
1 to 2 cans pitted black olives (optional)

Prepare the dressings mixes according to package directions, substituting vinegar for the water.  Mix the salad dressings, salt, lemon juice, Creole mustard, shrimp, mushrooms, artichoke hearts, all the onions and capers in a deep bowl.  Marinate, covered, in the refrigerator overnight, stirring occasionally.  Serve chilled.

Note:  May be doubled.

Note from Lee:  I’m not a purist when it comes to deveining shrimp, so I consider that step optional.