Gazpacho Shrimp And Artichoke Salad

Ingredients

2 vinega
1 ts black peppercorns
4 artichokes
1 lb shelled tiny shrimp
3 tb olive oil
1/4 c wine vinega
1 garlic clove
1 tb green onion
1 tb celery
1 firm-ripe tomato
1 avacado
1 cilantro
2 quarts 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.