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

Ingredients

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

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...

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