SHRIMP SAGANABI (Appetizer)

1 lb prawns 1 pkg. frozen artichoke hearts
4tbsp olive oil 1/2 1b small whole mushrooms

2 cloves garlic finely minced 1/2 tsp salt

pepper 2 tbsp freshly ground parsley
2 tbsp lemon juice 1/2 tsp crumbled dried oregano

Peel and devein shrimp - blanche artichokes for 5 minutes. Heat
Olive oil in pan, Add shrimp and mushrooms. Cook until mushrooms
are done. Add artichokes, garlic, salt and pepper and oregano.
Heat until hot throughout. Sprinkle lemon juice and parsley.
Place over warmer to keep hot. Serve with toothpicks. Makes

3 dozen appetizers.

Joan Ferrie