Gazpacho Shrimp and Artichoke Salad

60 minutes Prep: 20 minutes Cook: 30 minutes

211 calories per serving view nutrition facts

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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

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.

Nutrition Facts

Serving Size 174g

Amount per Serving

Calories 211 47% of calories from fat