Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini