1 (4 1/2 oz.) cans shelled deveined shrimp
1 (8 oz.) pkg. frozen artichoke hearts, cooked as directed & drained
1/2 (8 oz.) bottle clear French dressing

Rinse shrimp; drain. Toss shrimp and artichoke hearts with French dressing. Cover; refrigerate for at least 1 hour before grilling. Drain marinade off shrimp and artichoke hearts; reserve. Thread shrimp and artichoke hearts alternately on 6 thin wooden skewers. Grill over coals until done to taste. Yield: 6 servings.