6 c. cooked rice
3/4 lb. cooked shrimp (cut in thirds)
2 c. finely diced green peppers
3/4 c. finely diced red onions
1 c. artichoke hearts, quartered
1/4 c. drained capers
1/3 c. minced fresh parsley
1/3 c. minced fresh dill
1/4 c. dark raisins
1/4 c. light raisins

DRESSING:

3/4 c. corn oil
3 tbsp. wine vinegar
3/4 tsp. salt
1/4 tsp. pepper
1-2 tsp. minced garlic
1/4 tsp. basil
1/4 tsp. oregano
2 tbsp. minced parsley

Combine cooked rice and shrimp; add remaining ingredients and toss with 3/4 cup of the vinaigrette dressing. Taste for salt and pepper and serve on shredded Romaine with additional dressing on the side.