Gazpacho shrimp and artichoke salad

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Recipe by: anahy

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vinegar 1 lb Shelled cooked tiny shrimp
1 ts Black peppercorns Salt
4 md Artichokes,rinsed

---------------------CILANTRO DRESSING--------------------------
3 tb Olive oil 1 sm Firm-ripe tomato,finely
1/4 c White wine vinegar -chopped
1 Garlic clove,minced/pressed 1 sm Avacado,peeled/pitted/diced
1 tb Minced green onion 1 tb Minced fresh cilantro
1 tb Minced celery

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems
even with bases, cut off top third of each, and trim off remaining
thorny leaf tips.

Boil artichokes gently, covered, until bottoms are tender when
pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny,
thorn-tipped center leaves; with a spoon, scoop out fuzzy centers.
Set artichokes upright on plates, flaring leaves slightly.

Mix shrimp with dressing; spoon equally into artichokes. Season with
salt.

*** CILANTRO DRESSING ***

Mix all ingredients.

Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams
saturated); 18 grams carbohydrates; 382 milligrams sodium; 221
milligrams cholesterol.

~ Janet Lauck, Fresno, California.