1/3 c. corn oil
1 lb. med. shrimp, shelled & deveined
2 cloves garlic, minced
1/4 c. white wine
2 tsp. Dijon mustard
2 tbsp. vinegar
1 tsp. salt
1/4 tsp. pepper
8 oz. tortellini or other pasta, cooked
1 can artichoke hearts, drained & quartered
1/2 c. thinly sliced red pepper
1/2 c. sliced black olives
1/2 c. onions

In a large skillet heat oil over a medium high heat. Add shrimp and garlic and saute until shrimp is pink. Remove from heat.

Stir in wine, vinegar, mustard, salt and pepper.

In a large bowl combine shrimp, pasta, artichokes, peppers, olives and onions. Toss gently to coat. Cover and chill for one hour.