Shrimp And Artichoke Salad

Makes 6
Prep 20 m
Chill 180 m
Cook 5 m



  1. 1 of 3 Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.
  2. 2 of 3 Remove shrimp from liquid; discard liquid. Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.
  3. 3 of 3 Whisk oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture; toss to mix. Refrigerate, covered, at least 3 hours or overnight.

To serve:

  1. 1 of 1 Line large bowl with lettuce. Spoon in shrimp mixture. Garnish with green onion. Makes 6 servings.
Nutrition Information for Shrimp And Artichoke Salad
Servings Per Recipe: 6
Per Serving: 729 mg sodium, 12 g pro., 8 g carb., 215 kcal cal., 2 g sat. fat, 16 g Fat, total, 91 mg chol.