Recipe - Gazpacho Shrimp And Artichoke Salad

2 tablespoon Vinegar
1 teaspoon Black peppercorns
4 md Artichokes,rinsed
1 pound Shelled cooked tiny shrimp
Salt

CILANTRO DRESSING
3 tablespoon Olive oil
One fourth cup White wine vinegar
1 Garlic clove,minced/pressed
1 tablespoon Minced green onion
1 tablespoon Minced celery
1 small Firmripe tomato,finely
chopped
1 small Avacado,peeled/pitted/ minced
1 tablespoon Minced fresh cilantro

In a 45 quart pan, bring 2 quarts water, vinegar, and peppercorns to
boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems 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,
2530 minutes. Drain; use warm or chilled. Pull out tiny, thorntipped
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini