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. parsley
6 c. cooked rice
3/4 lb. cooked shrimp
2 c. finely diced green pepper
3/4 c. diced red onion
1 c. quartered artichoke hearts
1/4 c. drained capers
1/3 c. each minced parsley and dill
1/4 c. each dark and light raisins

For the dressing whisk together first 8 ingredients.

Combine next 8 ingredients and toss with 3/4 cup dressing. Taste for salt and pepper.

Serve on shredded romaine with additional dressing.