Ingredients
4 Sun-dried tomatoes in oil, chopped
1/4 cup red wine vinegar
3 cloves Garlic smashed
2 tablespoons basil chiffonade
1 pound fresh peel & deveined shrimp
1/2 cup olive oil
Salt & pepper
2 Portabella Mushrooms cleaned and stems removed
1 small head fennel quartered
4 Artichokes cleaned and quartered
1 Yellow squash quartered
1 zucchini quartered
1 red bell pepper
1/4 cup olive oil
Salt & pepper

Instructions
Place tomatoes, vinegar, garlic and basil in a blender and blend until smooth. Slowly add the olive oil until emulsified. Season with salt and pepper to taste. Preheat grill. Brush the shrimp and vegetables with olive oil and season with salt and pepper to taste. Grill until cooked through. Arrange on a platter and drizzle with tomato vinaigrette.