SHRIMP AND ARTICHOKE SALAD

Shrimp and Artichoke Salad image

Provided by Craig Claiborne

Time 30m

Yield 10 servings

Number Of Ingredients 6

Ingredients

24 medium-size shrimp, about 1 pound
16 bottled artichoke bottoms, packed in oil
2 tablespoons finely chopped Italian parsley
1 teaspoon finely minced garlic
1 cup olive oil
1/4 cup freshly squeezed lemon juice

Steps:

Put the shrimp in a saucepan, and add water to cover. Bring to a boil, and remove from the heat. Let stand 15 minutes and drain.
When the shrimp are cool enough to handle, peel and devein them. Cut each shrimp crosswise on the bias into thin slices. There should be about 2 cups.
Drain the artichoke bottoms, and chop them finely. There should be about 2 cups. Put the artichokes in a mixing bowl, and add the parsley and garlic. Blend well. Add the shrimp, and sprinkle with oil and lemon juice. Blend and serve.

Nutrition Facts : @context http, Calories 258, UnsaturatedFat 18 grams, Carbohydrate 8 grams, Fat 22 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 322 milligrams, Sugar 1 gram, TransFat 0 grams