Shrimp and Artichoke Vinaigrette

This Delightful salad presents beautifully and can easily be the centerpiece of any appetizer buffet. Shrimp are always popular and artichoke hearts add an elegant touch. Best of all it can be made a day ahead!


Serves 12 as first course

2 15oz cans artichoke hearts packed in water; drained and quartered.
1 1/2 pounds shrimp; cooked peeled and deveined
1 egg beaten
1/2 Cup vegetable oil
1/2 Cup olive oil
1/2 Cup wine vinegar
2 Tbs Dijon mustard
2 Tbs minced chives
2 Tbs minced green onions
1/2 tsp salt
1/2 tsp sugar
dash of freshly ground pepper

1) Place shrimp and artichokes in a large bowl.

2) Combine egg, oils, vinegar, mustard, salt and sugar, and whisk together.

3) Pour dressing over Shrimp and artichokes and toss to coat.

4) Add Chives and Green onions and toss.

5) Marinate, refrigerated, for at least 6 hours or up to a day and a half.
Serve in a lettuce cup, or in a large bowl lined with blanched snow peas.

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