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Gazpacho Shrimp and Artichoke Salad

Yields:4 servings
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Recipe Cooking TimePreparation20 minutes
Cooking30 minutes
Ready In60 minutes
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Ingredients

2 tablespoons vinegar
1 teaspoon black peppercorns
4 medium artichokes rinsed
1 pound shrimp tiny, shelled, cooked
1 x salt
Cilantro dressing
3 tablespoons olive oil
1/4 cup white wine vinegar
1 each garlic clove minced, pressed
1 tablespoon scallions, spring or green onions minced
1 tablespoon celery minced
1 small tomato firm, ripe, finely chopped
1 small avocado peeled, pitted, diced
1 tablespoon cilantro minced fresh

Directions

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.

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sjp5028

Member Review

****

All-Day-Long Potatoe Soup

Using Instant Mashed Potatoes instead of the flour and water mixture gives a creamier texture.

Reviewed by sjp5028