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  Recipe Home » Fish » Gazpacho Shrimp & Artichoke Salad
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  Gazpacho Shrimp & Artichoke Salad
  Category: Fish
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 293
Ingredients:
2 tbsp Vinega
1 tsp Black peppercorns
4 medium Artichokes,rinsed
1 lb Shelled cooked tiny shrimp
Salt

MMMMMCILANTRO DRESSING

3 tbsp Olive oil
1/4 cup White wine vinega
1 Garlic clove,minced/presse
1 tbsp Minced green onion
1 tbsp Minced celery
1 small Firm-ripe tomato,finely chopped
1 small Avacado,peeled/pitted/diced
1 tbsp Minced fresh cilantro
Instructions:
In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem
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.
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