Gazpacho Shrimp And Artichoke Salad

---------- Recipe via Meal-Master (tm) v8.02

Title: GAZPACHO SHRIMP AND ARTICHOKE SALAD
Categories: Fish, Salads
Yield: 4 servings

2 tb Vinega
1 ts Black peppercorns
4 md Artichokes,rinsed
1 lb Shelled cooked tiny shrimp
Salt

-----------------------------CILANTRO DRESSING-----------------------------
3 tb Olive oil
1/4 c White wine vinega
1 Garlic clove,minced/presse
1 tb Minced green onion
1 tb Minced celery
1 sm Firm-ripe tomato,finely
-chopped
1 sm Avacado,peeled/pitted/diced
1 tb Minced fresh cilantro

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even
with
bases, cut off top third of each, and trim off remaining thorny leaf tips.
Boil artichokes gently, covered, until bottoms are tender when pierced,
25-30
minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center
leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on
plates, flaring leaves slightly.
Mix shrimp with dressing; spoon equally into artichokes. Season with salt.
*** CILANTRO DRESSING ***
Mix all ingredients.
Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams
saturated); 18 grams carbohydrates; 382 milligrams sodium; 221
milligrams cholesterol.
~ Janet Lauck, Fresno, California.

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