Gazpacho Shrimp and Artichoke Salad

Recipe Ingredients

2 tablespoons	30ml	Vinegar
1 teaspoon	5ml	Black peppercorns
4 teaspoons	20ml	Artichokes - rinsed (medium)
1 lb	454g / 16oz	Shelled cooked tiny shrimp
		Salt
		Cilantro Dressing
3 tablespoons	45ml	Olive oil
1/4 cup	59ml	White wine vinegar
1		Garlic clove - minced/pressed
1 tablespoon	15ml	Minced green onion
1 tablespoon	15ml	Minced celery
1 tablespoon	15ml	Firm-ripe tomato - finely (small)
1 tablespoon	15ml	Avocado - peeled/pitted/diced (small)
1 tablespoon	15ml	Minced fresh cilantro

Recipe Instructions

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems 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.

Janet Lauck, Fresno, California.

Source:
Cooking Light, June 1995, page 98

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