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Shrimps and Artichoke Vinaigrette
Chill thoroughly 2 (15-ounce) cans artichoke hearts, drained and halved 1 1/2 pounds cooked, peeled medium shrimp Beat together or combine in blender 1 egg 1/2 cup vegetable oil 1/2 cup olive oil 1/2 cup wine vinegar ( I use rice vinegar) 2 tbsp Dijon mustard 2 tbsp chopped chives 2 tbsp minced scallions or onions 1/2 tsp salt 1/2 tsp sugar Dash pepper
Marinate shrimp and antichokes in dressing at least 6 hours When ready to serve, let guests spear a shrimp and an artichoke hearts on a pick.
Author: Lorraine Carruthers