Marinated Artichokes and Shrimp in a Citrus Vinaigrette
Prep Time: 10 Minutes - Servings: 6 - Difficulty Level: 2 Ingredients Vinaigrette: 1 large seedless orange, peeled and sectioned 3 tablespoons red wine vinegar 3 tablespoons fat free mayonnaise 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme leaves 2 teaspoons extra-virgin olive oil Salad: 1 package (9 ounces) frozen artichoke hearts, thawed 12 raw shrimp (12 ounces) 1 cup orange juice Directions: To prepare vinaigrette, place all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium non-metal bowl and whisk in oil until well blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight. Peel shrimp, leaving tails attached. Devein and butterfly shrimp. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or just until they turn pink and opaque. To serve, place about 3 artichoke hearts on each of 6 plates. Top each serving with 2 shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley, if desired. Calories: 135 Protein: 12 g Sodium: 236 mg Fat: 2 g Carbohydrates: 19 g Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
