Shrimp-Artichoke Salad

Shrimp-Artichoke Salad
Photo by Beatriz Dacosta


  • 1 (14-ounce) can artichoke hearts, drained and coarsely chopped
  • 2 tablespoons minced red onion
  • 1 teaspoon lemon juice
  • 2 tablespoons finely chopped parsley
  • 2 ½ tablespoons light mayonnaise
  • ½ pound medium shrimp, cooked, peeled, and deveined
  • ¼ teaspoon freshly ground black pepper

1. Combine mayonnaise and lemon juice in a medium bowl, and stir well. Add shrimp and remaining ingredients; toss gently to coat. Cover and chill at least 30 minutes.

View full recipe at My Recipes


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