Gazpacho Shrimp and Artichoke Salad

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Time to Prepare this Recipe 60 minutes Prep: 20 minutes Cook: 30 minutes
Calories Per Serving and Nutrition Information 211 calories per serving view nutrition facts
# of servings this recipe makes 4 servings suggest servings
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Ingredients

2 tablespoons vinegar
1 teaspoon black peppercorns
4 medium artichokes rinsed
1 pound shrimp tiny, shelled, cooked
1 x salt
Cilantro dressing
3 tablespoons olive oil
1/4 cup white wine vinegar
1 each garlic clove minced, pressed
1 tablespoon scallions, spring or green onions minced
1 tablespoon celery minced
1 small tomato firm, ripe, finely chopped
1 small avocado peeled, pitted, diced
1 tablespoon cilantro minced fresh

Directions

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.

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Nutrition Facts

Serving Size 174g
Amount per Serving
Calories 211 47% of calories from fat
% Daily Value*
Total Fat 11.0g17%
 Saturated Fat 2.0g8%
 Trans Fat 0.0g
Cholesterol 221mg74%
Sodium 259mg11%
Total Carbohydrate 2.0g1%
 Dietary Fiber 1.0g2%
 Sugars 1.0g
Protein 24.0g48%
Vitamin A 9%  Vitamin C 11%
Calcium 6%  Iron 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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