Shrimp and Artichoke Vinaigrette

1 cup oil

1/2 cup olive oil

1/2 cup wine vinegar

2 tablespoons Dijon mustard

2 tablespoons chopped chives

2 tablespoons minced scallions

1/2 teaspoons salt

1/2 teaspoon sugar

Dash of pepper

1 1/2 pounds cooked shrimp

1 (15 ounce) can artichoke hearts, chopped

Blend the first nine ingredients in food processor. Pour over the shrimp

and artichokes and marinate in the refrigerator for at least six hours.

When ready to serve, drain off the marinate. Pour the mixture into a

chilled bowl and have toothpicks to skewer the shrimp and artichokes.