2 pkgs. frozen artichoke hearts
48 med. shrimp
2 egg yolks
1 c. olive oil
1/2 c. peanut oil
1/2 c. wine vinegar
4 tbsp. Dijon mustard
4 tbsp. minced parsley
4 tbsp. chopped chives or scallions
2 tbsp. minced shallots

Cook artichokes; drain and chill. Cook and chill shrimp. Place egg yolks, oils, vinegar and mustard in a mixing bowl. Beat well. Add remaining ingredients, then shrimp and artichokes.

Marinate in the refrigerator at least 2 hours, turning artichokes and shrimp occasionally. This recipe may be cut in half. Serves 12-16.