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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

Suitable For A Dinner Party, Most Of This Recipe Can Be Made Ahead And Finished Quickly By Cooking The Shrimp At The Last Minute. Paper-thin Prosciutto Wraps Easily Around The Shrimp.

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