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[edit] Ingredients
2 |
cups water |
1 |
teaspoon tbl plus 1 Cajun or Creole Seasoning |
1 |
pound peeled shrimp |
2 |
tablespoons balsamic vinegar |
1 |
tablespoon Dijon mustard |
1 |
tablespoon minced garlic |
1 ½ |
|
1 |
|
½ |
|
¼ |
teaspoon black pepper |
¼ |
teaspoon salt |
1 |
cup extra v.i.r.g.i.n olive oil |
2 |
(14-oz.) cans quartered artichoke hearts, drained |
|
assorted greens |
|
tomato garnish |
|
goat cheese garnish |
[edit] Preparation
Step 1 |
Use only the finest extra-v.i.r.g.i.n olive oil you can find for this salad. |
Step 2 |
Be sure not to overcook your shrimp and chill the mixture for half an hour prior to serving. |
Step 3 |
1. Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Cajun or Creole seasoning. |
Step 4 |
2. Add shrimp, bring back to boil and simmer for 2 minutes. Strain shrimp and chill in refrigerator. |
Step 5 |
3. In a medium bowl, whip together balsamic vinegar, mustard, garlic, remaining Cajun or Creole Seasoning, basil, oregano, thyme, black pepper and salt until blended. |
Step 6 |
4. Slowly pour in olive oil while whipping constantly until all of the oil is incorporated. |
Step 7 |
5. Stir in chilled shrimp and quartered artichoke hearts, marinate for 2 hours under refrigeration. Serve marinated shrimp and artichokes over bed of greens. Garnish with tomatoes and goat cheese. serves 8 |
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