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Title: Shrimp and Artichoke Salad
Categories: Entree Lowfat Salad Seafood
Yield: 6 Servings
| 1 | lb | Shrimp; peeled & cleaned |
| 1 | c | Chicken broth |
| 1/2 | c | Dry white wine |
| 14 | oz | Artichoke hearts; canned |
| 2 | Tomatoes; cut in eighths | |
| 1/2 | c | Black olives; halved |
| 2 | tb | Fresh lemon juice |
| 1/4 | c | Fresh parsley; chopped |
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 6 | Lettuce leaves | |
| 4 | Green onions; chopped |
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.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Family Circle, 6/24/97
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