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