Title: Shrimp and Artichoke Hearts San Benedetto Style
Categories: Appetizer Seafood
Yield: 8 Servings
| 1 | lb | Medium shrimp; raw in shells |
| 1 | cn | Artichoke hearts; 15 ozs |
| | | Juice of 1 lemon |
| 2 | tb | Extra virgin olive oil |
| 2 | ts | Fresh mint; finely chopped |
| | | Or 1 teaspoon dried mint |
| 2 | ts | Italian parsley; finely chop |
| | | Salt and hot pepper flakes - |
Recipe by: Christmas Memories with Recipes (Edward Giobbi) Cook the shrimp
in boiling water for 3 to 5 minutes, or until pink and just firm to the
touch. Drain at once; when cool, shell and devein them. Slice the shrimp
into pieces about 1/4 inch thick and set aside. Drain the artich the shrimp
and artichokes with the remaining ingredients and mix well. Ser at room
temperature.