Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • ½ teaspoon hot sauce (such as Tabasco)
  • Dressing:
  • Cooking spray
  • 1/3 cup fresh lemon juice
  • 3 ounces very thin slices prosciutto
  • ¼ teaspoon sugar
  • 1/8 teaspoon freshly ground black pepper
  • + 22 more ingredients
    • 1 ½ teaspoons Dijon mustard
    • 1 tablespoon fresh lime juice
    • 2 garlic cloves, minced
    • 1 tablespoon large capers
    • Shrimp:
    • 1 teaspoon paprika
    • ½ cup thinly sliced bottled roasted red bell peppers
    • 1 teaspoon grated lemon rind
    • 1 tablespoon extravirgin olive oil
    • Salad:
    • 1 tablespoon fresh lemon juice
    • 1 garlic clove, minced
    • 1 teaspoon grated lemon rind
    • 8 medium artichokes (about 8 ounces each)
    • 1 teaspoon Worcestershire sauce
    • 4 cups water
    • 1 tablespoon fresh lemon juice
    • 1 cup thinly sliced fennel bulb
    • 1 cup grape or cherry tomatoes, halved
    • 1 ½ tablespoons butter
    • 1 pound jumbo shrimp, peeled and deveined
    • 2 tablespoons thinly sliced fresh basil

To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer...

View full recipe at My Recipes

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