Salad:

• 1 pkg (9 oz) frozen artichoke hearts or 1 can, drained
• 10-12 raw shrimp - about 1/2 lb
• 1 cup orange juice

1. Peel shrimp, leaving tails attached. Devein and butterfly shrimp.
2. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or JUST until they turn pink and opaque.
3. Set shrimp aside to cool with the artichoke drained artichoke hearts.

Vinaigrette:

• 1/4 cup orange juice
• 3 Tbsp red wine vinegar
• 3 Tbsp mayonnaise
• 2 tsp olive oil

1. Place all vinaigrette ingredients except oil in blender; mix until smooth.
2. Pour mixture into medium bowl and whisk in oil until well mixed.
3. Fold artichoke hearts into mixture.
4. Cover and refrigerate an hour or longer.

To serve: Place artichokes hearts on each of 2-4 plates. Top each serving with shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley and slice of orange.

You can, of course, adjust serving size from 2-6. Good as salad, appetizer, or main course.

(Cotton)