• 3 pounds medium-sized shrimp cooked, peeled, and deveined
• ½ pound small mushrooms wiped clean
• 1 pound canned artichoke hearts drained and cut into thirds

Marinade

• 2 large red onions sliced thin
• 3 tablespoons capers drained and rinsed
• 3 bay leaves
• 1½ cups white vinegar
• 1½ cups water
• 1½ cups olive oil
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon dried oregano