Shrimp and Artichoke Hearts San Benedetto Style

• 1 pound shrimp medium, raw in shells
• 15 ounces artichoke hearts
• 1 each lemon juice from 1 lemon
• 2 tablespoons olive oil, extra-virgin
• 2 teaspoons mint leaves fresh, finely chopped, or 1 teaspoon dried mint
• 2 teaspoons italian parsley finely chop
• 1 x salt and hot pepper flakes

1. Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch.
2. Drain at once; when cool, shell and devein them.
3. Slice the shrimp into pieces about 1/4 inch thick and set aside.
4. Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs.
5. Combine the shrimp and artichokes with the remaining ingredients and mix well.
6. Ser at room temperature.

shrimp, hearts, lemon juice from, olive oil, mint leaves fresh, chop, salt

Taken from recipeland.com/recipe/v/shrimp-artichoke-hearts-san-ben-33583 (may not work)