Artichoke, Cauliflower & Shrimp Ensalata

• 1 head cauliflower, broken into small florets
• 1 can water-packed artichoke hearts, drained cut into quarters
• 14 cup whole pitted black olives
• 8 ounces fresh shrimp or 8 ounces frozen shrimp, washed & drained
• lettuce leaf (for garnish)
• 1 slice lemon, rind of (to garnish)
• 12 lemon, juice of
• 1 tablespoon fresh parsley, snipped
• 13 cup lite olive oil (use virgin if you wish)
• 2 green onions, chopped (white & green)
• 14 cup white wine vinegar
• 1 teaspoon sugar
• 12 teaspoon dried thyme
• salt and pepper
• 18 teaspoon ground red pepper (optional)

1. Steam the cauliflower for 5 minutes so they are still crisp, cool.
2. Mix all the vinaigrette ingredients except oil.
3. In a blender slowly add the oil in a steady stream while the blender is on.
4. Gently toss the cailiflower, artichokes, olives and shrimp, season.
5. Arrange cauliflower etc.
6. on individual plates on a lettuce leaf, chill.
7. To Serve pour dressing over, or serve on the side, garnish each plate with a piece of lemon peel.

cauliflower, water, black olives, fresh shrimp, lemon, lemon, fresh parsley, olive oil, green onions, white wine vinegar, sugar, thyme, salt, ground red pepper

Taken from www.food.com/recipe/artichoke-cauliflower-shrimp-ensalata-41180 (may not work)