Shrimp and artichoke salad

 
                         Shrimp and Artichoke Salad
 
 Recipe By     : Family Circle, 6/24/97
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Entree                           Low-Fat
                 Salads                           Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      lb            shrimp -- peeled & cleaned
    1      c             chicken broth
      1/2  c             dry white wine
   14      oz            artichoke hearts -- canned
    2      each          tomatoes -- cut in eighths
      1/2  c             black olives -- halved
    2      tbsp          fresh lemon juice
      1/4  c             fresh parsley -- chopped
      1/4  tsp           salt
      1/8  tsp           black pepper
    6      ea            lettuce leaves
    4      ea            green onions -- chopped
 
 Place shrimp, broth and white wine in saucepan.  Bring to boiling over
 low heat; shrimp should be cooked by the time liquid reaches boiling. 
 Remove from heat.  Let shrimp cool in cooking liquid.
 
 Remove shrimp from liquid.  Discard liquid.  (I would freeze for later
 use as soup or chowder 'broth'.)  Combine  shrimp, artichoke hearts,
 tomato and olives in medium-size bowl.  
 
 Whisk Oil, lemon juice, parsley, salt and pepper in small bowl.  Pour
 over shrimp mixture, toss to mix.  Refrigerate, covered, at least 3
 hours or overnight.
 
 To serve; line a large bowl with lettuce and spoon in shrimp mixture. 
 Garnish with green onion.
 
 
 
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