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  • Marinated Shrimp And Artichoke Salad

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    Marinated Shrimp And Artichoke Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. water
    • 1 Tbsp. plus 1 tsp. Cajun or possibly Creole Seasoning
    • 1 lb peeled shrimp
    • 2 Tbsp. balsamic vinegar
    • 1 Tbsp. Dijon mustard
    • 1 Tbsp. chopped garlic
    • 1 1/2 tsp dry basil
    • 1 tsp dry oregano
    • 1/2 tsp dry thyme
    • 1/4 tsp black pepper
    • 1/4 tsp salt
    • 1 c. extra v.i.r.g.i.n extra virgin olive oil
    • 2 x (14-ounce.) cans quartered artichoke hearts, liquid removed assorted greens tomato garnish goat cheese garnish

    Directions

    1. Use only the finest extra-v.i.r.g.i.n extra virgin olive oil you can find for this salad.
    2. Be sure not to overcook your shrimp and refrigeratethe mix for half an hour prior to serving.
    3. 1. Bring 2 c. of water to boil in medium pot. Add in 1 Tbsp. of Cajun or possibly Creole seasoning.
    4. 2. Add in shrimp, bring back to boil and simmer for 2 min. Strain shrimp and refrigeratein refrigerator.
    5. 3. In a medium bowl, whip together balsamic vinegar, mustard, garlic, remaining Cajun or possibly Creole Seasoning, basil, oregano, thyme, black pepper and salt till blended.
    6. 4. Slowly pour in extra virgin olive oil while whipping constantly till all of the oil is incorporated.
    7. 5. Stir in chilled shrimp and quartered artichoke hearts, marinate for 2 hrs under refrigeration. Serve marinated shrimp and artichokes over bed of greens. Garnish with tomatoes and goat cheese. serves 8

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