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

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 1 hour.