Gazpacho Shrimp & Artichoke Salad

Serving an artichoke whole, leaves flared open like a flower with a pile of dressed shrimp in the center, is one of those dinner-party tricks that looks fussy and isn’t. The gazpacho-inspired dressing brings the Spanish chilled-soup flavor profile (tomato, avocado, garlic, vinegar, cilantro) into a chunky vinaigrette that clings to the shrimp and drips down the leaves as you eat.

The technique worth knowing is how to prep a whole artichoke. Trim the stem flat so it stands up, cut off the top third, and snip the thorny leaf tips with kitchen shears. After boiling, scoop out the fuzzy choke at the center with a spoon before filling.

Boiling in vinegared water with peppercorns keeps the leaves from graying and adds a subtle background tang.

Kitchen Tips

• Test doneness by piercing the artichoke base with a knife. It should slide in with almost no resistance, usually 25 to 30 minutes.
• Use bay shrimp or small salad shrimp, not jumbo. Tiny shrimp scoop up with the leaves and distribute the dressing evenly.
• Dice the avocado right before assembling so it doesn’t brown, and toss it gently into the dressing last.
• The artichokes can be cooked a day ahead and chilled. Fill just before serving so the dressing stays fresh.

Variations

• Swap shrimp for lump crabmeat or flaked poached salmon.
• Add a pinch of smoked paprika to the dressing for a deeper Spanish note.
• Toss in a few capers or chopped Castelvetrano olives for briny contrast.