Gazpacho Shrimp And Artichoke Salad

Prep Time: 0 Minutes

Cook Time: 30 Minutes

Ready In: 30 Minutes

Servings: 4

This is a very nice salad. Great for a nice lite lunch or dinner. Bursting with wonderful flavors and sure to please all the shrimp lovers in your world. We love it, hope you do as well.

Ingredients:

2 tablespoons vinegar

1 teaspoon black peppercorns

4 medium artichokes rinsed

1 pound shelled cooked tiny shrimp

1 teaspoon salt

cilantro dressing

3 tablespoons olive oil

1/4 cup white wine vinegar

1 garlic clove minced and pressed

1 tablespoon minced green onion

1 tablespoon minced celery

1 small firm ripe tomato finely chopped

1 small avocado peeled pitted and diced

1 tablespoon minced fresh cilantro

Directions:

1. In 5 quart pan bring 2 quarts water, vinegar and peppercorns to boiling.
2. Meanwhile remove coarse outer artichoke leaves then trim stems even with bases.
3. Cut off top third of each and trim off remaining thorny leaf tips.
4. Boil artichokes gently covered until bottoms are tender when pierced about 30 minutes.
5. Drain then use warm or chilled.
6. Pull out tiny thorn tipped center leaves with a spoon then scoop out fuzzy centers.
7. Set artichokes upright on plates flaring leaves slightly.
8. Combine all dressing ingredients and mix well.
9. Mix shrimp with dressing then spoon equally into artichokes and season with salt.

By RecipeOfHealth.com