SHRIMP & BABY ARTICHOKE SALAD

SHRIMP & BABY ARTICHOKE SALAD image

Yield 4-6

Number Of Ingredients 12

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2 pounds medium-size raw shrimp, shelled and deveined
2 cups broccoli florets
2 cans (8 ounces each) water-packed artichoke hearts, drained
8 scallions (green onions), cleaned, trimmed and cut diagonally into 1/2-inch pieces
2 cups Sherry Mayonnaise (Recipe Follows)
Salt and freshly ground black pepper, to taste
1 whole egg
2 egg yolks
1 tablespoon prepared Dijon-style mustard
1/4 cup sherry vinegar
Salt and freshly ground black pepper, to taste
2 cups olive oil

Steps:

1. Bring 4-quarts salted water to a boil and drop in the shrimp. Wait 1 minute; empty the pot into a colander set in the sink. Let the shrimp cool in the colander. 2. Bring a second pot of salted water to a boil and drop in the broccoli florets. Cook for 3 to 5 minutes, or until stems are just tender; do not overcook. Remove florets from water with a slotted spoon or skimmer and drop into a bowl of ice water. This will stop the cooking process and set the brilliant green color. When broccoli is cool, drain well and reserve. 3. Cut the artichokes into halves or quarters, depending on their size, and combine in a mixing bowl with the shrimp, broccoli and scallions. 4. Add sherry mayonnaise, toss, season with salt and pepper to taste, and toss again. Cover and refrigerate until ready to serve.