Shrimp and Artichoke Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 20 |
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Fabulous appetizer that can be prepared ahead of time. Ingredients:
2 (15 ounce) cans water-packed artichoke hearts, drained and quartered |
1 1/2 lbs medium cooked shrimp |
1 egg, beaten |
1/2 cup vegetable oil |
1/2 cup olive oil |
1/2 cup white wine vinegar or 1/2 cup red wine vinegar |
2 tablespoons dijon mustard |
2 tablespoons minced fresh chives |
2 tablespoons minced green onions |
1/2 teaspoon salt |
1/2 teaspoon sugar |
1 dash black pepper |
lettuce leaf, to serve |
Directions:
1. Combine all ingredients in a large bowl. Refrigerate a minimum of 6 hours or a maximum of 2 days. 2. Drain and serve on letter leaves. |
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