Shrimp and Artichoke Salad Recipe

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The tangy herb dressing compliments the shrimp and artichokes in this beautiful salad.
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  • 1 clove garlic
  • 2 teaspoons Dijon mustard
  • 4 tablespoons red wine vinegar
  • 2/3 cup olive oil
  • 3 tablespoons fresh basil leaves - shredded or 2 tablespoons fresh parsley - chopped fine
  • 1 red onion - thinly sliced
  • 16 ounces cooked shrimp - peeled
  • 14 ounces (1 can) arichoke hearts - drained
  • 1/2 head of iceberg lettuce
  • 1 container of mixed greens
  • salt and pepper to taste
Container: medium mixing bowl, large salad bowl
10 mins
40 mins
  • Chop garlic and crush it to a pulp with 1 teaspoon of salt, using the flat edge of a heavy knife blade or pestle and mortar.
  • Mix the garlic and mustard to a paste in a medium bowl.
  • Beat in the vinegar and then pour a steady stream of olive oil, whisking it in to make a thick and creamy dressing.
  • Season with salt and pepper.
  • Stir in basil or parsley into the dressing.
  • Add in sliced red onion.
  • Let stand for at least 30 minutes at room temperature.
  • Stir in shrimp and refrigerate for 1 hour or until ready to serve.
  • Halve the artichokes and shred the iceberg lettuce.
  • Make a bed of both lettuces mixed together in one big bowl or on individual salad plates.
  • Spread artichokes over lettuce.
  • Immediately before serving, pour shrimp and marinade on top of the salad.
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