Gazpacho shrimp and artichoke salad

Yield: 4 servings

Measure Ingredient
2 tablespoons Vinegar
1 teaspoon Black peppercorns
4 mediums Artichokes,rinsed
3 tablespoons Olive oil
¼ cup White wine vinegar
1 \N Garlic clove,minced/pressed
1 tablespoon Minced green onion
1 tablespoon Minced celery
1 pounds Shelled cooked tiny shrimp
\N \N Salt
1 small Firm-ripe tomato,finely chopped
1 small Avacado,peeled/pitted/diced
1 tablespoon Minced fresh cilantro

CILANTRO DRESSING

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; (2⅖ grams saturated); 18 grams carbohydrates; 382 milligrams sodium; 221 milligrams cholesterol.

~ Janet Lauck, Fresno, California.

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