Shrimp and Artichoke Salad

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
• ¼ cup freshly squeezed lemon juice

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    273 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 9 grams dietary fiber; 1 gram sugars; 13 grams protein; 60 milligrams cholesterol; 206 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Preparation

1. 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.
2. 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.
3. 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.