Ingredients
- Dressing:
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1 teaspoon paprika
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 1 garlic clove, minced
Salad:- 4 cups water
- 1/3 cup fresh lemon juice
- 8 medium artichokes (about 8 ounces each)
- 1 cup thinly sliced fennel bulb
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup thinly sliced bottled roasted red bell peppers
- 2 tablespoons thinly sliced fresh basil
- 1 tablespoon large capers
Shrimp:- 1 1/2 tablespoons butter
- 2 garlic cloves, minced
- 1 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce (such as Tabasco)
- 3 ounces very thin slices prosciutto
- 1 pound jumbo shrimp, peeled and deveined
- Cooking spray
Description
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