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Gazpacho Shrimp & Artichoke Salad

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GAZPACHO SHRIMP & ARTICHOKE SALAD
 Categories: Fish, Salads
      Yield: 4 Servings
 
      2 tb Vinegar
      1 ts Black peppercorns
      4 md Artichokes,rinsed
      1 lb Shelled cooked tiny shrimp
           Salt

MMMMM---------------------CILANTRO DRESSING--------------------------
      3 tb Olive oil
    1/4 c  White wine vinegar
      1    Garlic clove,minced/pressed
      1 tb Minced green onion
      1 tb Minced celery
      1 sm Firm-ripe tomato,finely
           -chopped
      1 sm Avacado,peeled/pitted/diced
      1 tb Minced fresh cilantro
 
  In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
  boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems
  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.
  
  Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams
  saturated); 18 grams carbohydrates; 382 milligrams sodium; 221
  milligrams cholesterol.
  
  ~ Janet Lauck, Fresno, California.
 
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