by Angel Walker

Created on: January 19, 2007   Last Updated: May 12, 2007

SCAMPI ARTICHOKE SALAD

Serve as a filling meal in a bowl, an elegant luncheon entree, a luxurious picnic dish, a different offering on a buffet table, or a romantic midnight snack. Scampi Artichoke Salad will be a memorable dish no matter where, when or how you serve it.

BRING

2 quarts of filtered water to a boil

ADD

3/4 teaspoon sea salt

one packet shrimp and crab boil. We like Zatarains or McCormick

1 teaspoon Tabasco Sauce

BOIL

10 minutes to infuse the flavor of the seasonings into the water

ADD

12 ounces shell on fresh shrimp

BOIL

just until the shrimp turns color and is not longer transparent 3 to 5 minutes, depending on the size of the shrimp. DO NOT OVERCOOK

REMOVE

the shrimp from the water and place them on ice. Quickly shell and devein the shrimp. Chill the scampi in the fridge or place them briefly in the freezer to chill them quickly.

COMBINE IN A BOWL

1 cup of fresh mushrooms cut in half

1 yellow bell pepper cut in bite size strips

1 avocado cut in bite size pieces

12 cherry tomatoes cut in half or 3/4 cup roma tomatoes cut in bite size pieces

12 green olives

12 pitted alfonso or 18 kalamata olives

1 small can of sliced water chestnuts

the chilled scampi

1 clove of finely minced garlic

one finely minced shallot

1 jar of artichoke hearts marinated in olive oil and cut in bite size wedges.

Add the marinade from the jar to the mixture in the bowl with the artichoke hearts and toss gently.

TASTE

the salad and correct seasoning by adding red wine vinegar and salt to taste. Although we do not use much salt, this is one recipe that seems to always need a little added salt to bring out the flavors.

COVER

the salad and chill it in the fridge for at least 1 hr to allow the flavors to marry

SERVE

with crusty bread

ENJOY!

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