Shrimp Marinated with Artichokes and Tomatoes

Combine undrained artichokes, shrimp and tomatoes in a large resealable plastic bag; set the bag into a deep bowl.

In a small screw-top jar with a tight-fitting lid, combine lemon juice, olive oil, basil, vinegar, shallot, sugar, garlic, hot pepper sauce, salt and pepper. Cover and shake well. Pour over shrimp mixture. Close bag tightly, then turn to coat all ingredients. Marinate in the refrigerator for 4 to 12 hours, turning bag occasionally. Before serving, let stand at room temperature for 15 minutes.

To serve, drain the shrimp mixture. Serve with wooden picks. Makes 8 servings.