Gazpacho Shrimp And Artichoke Salad

Ingredients

2 vinega
3 gr black peppercorns
4 artichokes
250 gr shelled tiny shrimp
45 ml olive oil
60 ml wine vinega
1 garlic clove
6 gr green onion
6 gr celery
1 firm-ripe tomato
1 avacado
1 cilantro
1,900 ml water

Instructions

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.