GAZPACHO SHRIMP & ARTICHOKE SALAD

      Title: GAZPACHO SHRIMP & ARTICHOKE SALAD
  Categories: Fish, Salads
       Yield: 4 Servings
  
       2 tb Vinega
       1 ts Black peppercorns
       4 md Artichokes,rinsed
       1 lb Shelled cooked tiny shrimp
            Salt
 
 MMMMM---------------------CILANTRO DRESSING--------------------------
       3 tb Olive oil
     1/4 c  White wine vinega
       1    Garlic clove,minced/presse
       1 tb Minced green onion
       1 tb Minced celery
       1 sm Firm-ripe tomato,finely
            -chopped
       1 sm Avacado,peeled/pitted/diced
       1 tb Minced fresh cilantro
  
   In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
   boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem
   even with bases, cut off top third of each, and trim off remaining
   thorny leaf tips. Boil artichokes gently, covered, until bottoms are
   tender when pierced, 25-30 minutes. Drain; use warm or chilled. Pull
   out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy
   centers. Set artichokes upright on plates, flaring leaves slightly.
   Mix shrimp with dressing; spoon equally into artichokes. Season with
   salt. *** CILANTRO DRESSING *** Mix all ingredients. Per serving: 316
   calories; 29 grams protein; 16 grams fat; (2.4 grams saturated); 18
   grams carbohydrates; 382 milligrams sodium; 221 milligrams
   cholesterol. ~ Janet Lauck, Fresno, California.
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