← All recipes

Gazpacho Shrimp And Artichoke Salad

Gazpacho Shrimp And Artichoke Salad is built on Black Peppercorns, Olive Oil, Green Onion, and Celery. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tsp
• 3 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips.

2. 2

   Boil artichokes gently, covered, until bottoms are tender when pierced, 25-30 minutes.

3. 3

   Drain; use warm or chilled.

4. 4

   Set artichokes upright on plates, flaring leaves slightly.

5. 5

   Mix shrimp with dressing; spoon equally into artichokes. Season with salt.

6. 6

   Mix all ingredients.

7. 7

   ~ Janet Lauck, Fresno, California.