This easy salad recipe is perfect for picnics or any summertime party! Tender shrimp are combined with artichoke hearts, sundried tomatoes, capers and parsley for a colorful and flavorful dish that is ready in minutes! It’s excellent served cold as a salad (try it over greens or nestled in butter lettuce cups), and is equally delicious when served warm over pasta as an easy dinner. You can’t go wrong! Another twist on this dish: grill the shrimp for more depth of flavor and swap the sundried tomatoes for roasted red peppers. Also can be served chilled or warm.
Easy Italian-Inspired Shrimp and Artichoke Salad
1 14-ounce can artichoke hearts, drained and halved
1/4 cup sundried tomatoes in oil (if using dried ones, reconstitute them in warm water until they are softened)
20 large shrimp, cooked (buy them precooked from your market’s deli counter if they look good!)
2 tablespoons capers
A handful of fresh flat leaf parsley, roughly chopped
Basic Italian Vinaigrette Dressing (or use your favorite bottle one):
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh parsley
1/2 tablespoon fresh lemon juice
1 garlic clove, chopped
1/2 teaspoon dried basil, crumbled
Pinch of dried oregano
In a medium bowl, combine artichoke hearts, sundried tomatoes, capers, and parsely. Add enough vinaigrette (instructions below) to taste, gently toss until well combined and serve.
For the Italian Vinaigrette, combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper.
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