Shrimp and Artichoke Hearts San Benedetto Style

  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)

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