Yield: 8 Servings
|1 pounds||Medium shrimp; raw in shells|
|1 can||Artichoke hearts; 15 ozs|
|\N \N||Juice of 1 lemon|
|2 tablespoons||Extra virgin olive oil|
|2 teaspoons||Fresh mint; finely chopped|
|\N \N||Or 1 teaspoon dried mint|
|2 teaspoons||Italian parsley; finely chop|
|\N \N||Salt and hot pepper flakes -|
Recipe by: Christmas Memories with Recipes (Edward Giobbi) Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch. Drain at once; when cool, shell and devein them.
Slice the shrimp into pieces about ¼ inch thick and set aside.
Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp and artichokes with the remaining ingredients and mix well. Ser at room temperature.