Ingredients:

Marinade:
* 3 garlic cloves, minced
* 1 teaspoon seasoned salt
* 1/2 teaspoon black pepper
* 3/4 cup chopped fresh parsley
* 1 1/2 fresh thyme sprigs, chopped
* 2 cups extra-virgin olive oil
* 3/4 cup white wine vinegar
* 3 pounds cooked, shelled and deveined shrimp
* 1 14 ounce can hearts of palm, drained
* 1 8.5 ounce can marinated artichoke hearts, drained and quartered
* 1 can sliced water chestnuts, drained
* 8 ounces fresh mushrooms, sliced
* 1 can (8 ounces) bamboo shoots, drained
* 1 pint cherry tomatoes, halved

Method

Combine marinade ingredients set aside.Toss shrimp and remaining ingredients together.Pour marinade over shrimp mixture.Cover and chill several hours or overnight, stirring once or twice.Drain well serve as an appetizer.