Shrimp and artichoke salad

6 Servings

Ingredients

Quantity Ingredient
1 pounds Shrimp; peeled & cleaned
1 cup Chicken broth
½ cup Dry white wine
14 ounces Artichoke hearts; canned
2 Tomatoes; cut in eighths
½ cup Black olives; halved
2 tablespoons Fresh lemon juice
¼ cup Fresh parsley; chopped
¼ teaspoon Salt
⅛ teaspoon Black pepper
6 Lettuce leaves
4 Green onions; chopped

Directions

Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.

Remove shrimp from liquid. Discard liquid. (I would freeze for later use as soup or chowder 'broth'.) Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.

Whisk Oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture, toss to mix. Refrigerate, covered, at least 3 hours or overnight.

To serve; line a large bowl with lettuce and spoon in shrimp mixture.

Garnish with green onion.

Recipe by: Family Circle, 6/24/97 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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