Gazpacho Shrimp and Artichoke Salad

• 2 tablespoons vinegar
• 1 teaspoon black peppercorns
• 4 medium artichokes rinsed
• 1 pound shrimp tiny, shelled, cooked
• 1 x salt
• 3 tablespoons olive oil
• 1/4 cup white wine vinegar
• 1 each garlic cloves minced, pressed
• 1 tablespoon scallions, spring or green onions minced
• 1 tablespoon celery minced
• 1 small tomatoes firm, ripe, finely chopped
• 1 small avocados peeled, pitted, diced
• 1 tablespoon cilantro minced fresh

1. In a 4 to 5 quart pan, bring 2 quarts water, vinegar, and peppercorns to boiling.
2. Meanwhile, remove coarse outer artichoke leaves, trim stem even with bases, cut off top third of each, and trim off remaining thorny leaf tips.
3. Boil artichokes gently, covered, until bottoms are tender when pierced, 25 to 30 minutes.
4. Drain; use warm or chilled.
5. Pull out tiny, thorn-tipped center leaves; with a spoon, scoop out fuzzy centers.
6. Set artichokes upright on plates, flaring leaves slightly.
7. Mix shrimp with dressing; spoon equally into artichokes.
8. Season with salt.
9. *** CILANTRO DRESSING *** Mix all ingredients.

vinegar, black peppercorns, artichokes, shrimp, salt, olive oil, white wine vinegar, garlic, scallions, celery, tomatoes, avocados, cilantro

Taken from recipeland.com/recipe/v/gazpacho-shrimp-artichoke-salad-39881 (may not work)