1 lb. cooked shrimp
2 cansor jars marinated artichoke hearts
1 tsp. finely minced garlic
2 tbsp. each olive oil and butter
1/2 tsp. each salt and oregano
1/4 tsp. pepper
1/16 tsp. cayenne pepper
2 tbsp. lemon juice
1 basket cherry tomatoes
1/2 c. minced parsley
1 tsp. freshly grated lemon peel

Combine shrimp and artichoke hearts with some of the marinade. Set aside at room temperature. Remove stems from mushrooms (save for soup stock) and saute mushroom caps and garlic in oil and butter 4 to 5 minutes, sprinkling with seasonings and turning often. Add lemon juice and adjust to taste with salt and pepper. Drain shrimp and artichoke hearts and add to the mushrooms with the cherry tomatoes. Reheat and transfer to chafing dish. Sprinkle with parsley and lemon peel. Serve with cocktail picks. Makes 40 to 50 buffet servings.