Recipe: Shrimp and Artichoke Salad (using marinted artichokes)

SHRIMP AND ARTICHOKE SALAD

1 pound medium shrimp
2 jars (6 1/2 ounces each) marinated artichoke bottoms, packed in oil
2 tablespoons finely chopped flat-leaf parsley
2 garlic cloves, finely chopped
4 tablespoons olive oil
4 teaspoons fresh lemon juice
Salt and freshly ground black pepper

Place the shrimp in a medium saucepan and cover with water. Bring the water to a boil, and cook until the shrimp turn pink, about 4 minutes. Drain the shrimp.

When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices.

Drain the artichoke bottoms and chop them finely. Put the artichokes into a mixing bowl and add the parsley and garlic. Blend well.

Add the shrimp, oil and lemon juice. Add salt and pepper to taste. Toss and serve.

Note from source: We are often served this wonderful, sassy dish as part of the first course of Christmas Eve's Cena della Vigilia. You can replace the artichokes with sliced roasted peppers.

Servings: 4
Source: Italian Family Dining by Edward Giobbi and Eugenia Giobbi Bone