Shrimp and Artichoke Salad
Serves 4 to 6. Recipe is from Carol Anne Blitzer. This is an easy recipe that can be made a day ahead.
Liquid crab boil
2 lbs. peeled shrimp
2 (14-oz.) cans quartered artichoke hearts, drained and rinsed
1 pt. grape or cherry tomatoes, halved
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
Juice of 1/2 lemon
1/4 cup finely chopped parsley
1/4 cup thinly sliced basil leaves
About 1 tbl. chopped fresh oregano
1 (3.5-oz.) jar of capers, drained
Salt and pepper to taste
1. Bring a large pot of water to a boil. Add a couple of teaspoons of crab boil, being careful not to add too much. When the water is boiling, drop in the cleaned shrimp and bring the water back to boil. Boil for 2 to 2 1/2 minutes until the shrimp are pink and still firm.
2. Drain the shrimp and put in a large bowl. Add the artichoke hearts and cherry tomatoes.
3. In a small bowl, combine the olive oil, vinegar, lemon juice, parsley, basil, oregano, capers, salt and pepper. (Be careful with the salt because the capers are salty.) Mix well. Pour over the shrimp mixture and very gently toss, being careful not to break up the artichoke hearts and the capers. Refrigerate until ready to serve.