Northern Italian Rice Salad with Shrimp

This is a recipe that was at both my wedding shower and baby shower. A family friend made it for the occasion and got the original recipe from the chef. After years of making it herself, here are her adaptions and the only way I've eaten it. So had to share! It is an awesome salad that is full flavored, refreshing, yet light. Perfect for a girl's luncheon, or a side dish for an outdoor party. This photo is not true to the recipe, but I wanted to show what the rice texture will look like. Shrimp is cut much smaller and there are many other colors to the dish. Can easily prep half before hand and throw together the day of. This is a WOW dish.

What you need:

* 1 pound Carolina white rice

* 3/4 to 1 1/2 pounds peeled cooked shrimp, cut into thirds

* 1-2 cups chopped green and red peppers ( orange and yellow in spring for color)

* 1 cup chopped drained marinated artichoke hearts

* 1/3 cup minced parsley

* 1/4 cup tiny capers

* 1/2 cup minced dill ( use dry for best results)

* 1/4 cup each golden raisins and brown

* 1 1/4 cup corn oil ( important that it's corn and not olive due to taste)

* 1/2 cup while champagne vinegar

* 1 3/4 teaspoons each salt and pepper

* 1 Tablespoon minced fresh garlic

* 1/2 teaspoon dried basil

* 1/4 cup minced dry parsley

Combine rice, cooked and cut shrimp, green and red peppers, artichoke hearts, 1/3 cup parsley, capers, dill, and raisins in bowl. Combine oil, vinegar, salt, pepper, garlic, basil, and 1/4 cup dry parsley in a jar with cover. Shake well. Pour over rice/shrimp mixture tossing to coat. May chill in refriderator, BUT BEST SERVED ROOM TEMP!!

Serves 10-12