Artichoke Bottoms And Shrimp With Shallot Vinaigrette Recipe
Ingredients:
- 1 pound large shrimp (about 24)
- Juice and pulp of 1 lime
- 1 tsp balsamic vinegar
- 2 tsp olive oil
- 2 shallots, minced
- 1 tbsp fresh thyme or 1 tsp dried thyme
- 8 artichoke bottoms, quartered
- 6 large Swiss chard leaves, chopped
- 2 scallions, minced
Directions:
- Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes.
- In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme.
- In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and scallions and toss well.
- Serve at room temperature or chilled.