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Shrimp and Artichoke Salad

Shrimp and Artichoke Salad comes together with Chicken Broth, Fresh Lemon Juice, Salt, and Black Pepper. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 2 tbsp
• 1/4 tsp
• 1/8 tsp

Method (preview)

1. 1

   Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling.

2. 2

   Remove from heat. Let shrimp cool in cooking liquid.

3. 3

   Remove shrimp from liquid.

4. 4

   Discard liquid. (I would freeze for later use as soup or chowder 'broth'.) Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.

5. 5

   Whisk Oil, lemon juice, parsley, salt and pepper in small bowl.

6. 6

   Pour over shrimp mixture, toss to mix.

7. 7

   Refrigerate, covered, at least 3 hours or overnight.

8. 8

   To serve; line a large bowl with lettuce and spoon in shrimp mixture.

9. 9

   Garnish with green onion.