Shrimp And Artichoke Salad
|Unpeeled fresh shrimp||1 1⁄4 Pound (Medium Size)|
|Water||4 Cup (64 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Nonfat mayonnaise||1⁄2 Cup (8 tbs)|
|Lime juice||1 1⁄2 Teaspoon|
|Olive oil||1⁄4 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
Wash artichokes by plunging up and down in cold water.
Cut off stem ends; trim about 1/2 inch from top of each artichoke.
Remove any loose bottom leaves.
Rub top of each artichoke with lemon wedge to prevent discoloration.
Arrange artichokes in a vegetable steamer over boiling water.
Cover and steam 25 minutes or until almost tender.
Drain; let cool.
Spread leaves apart; scrape out the fuzzy thistle center (choke) with a spoon and discard.
Chill artichokes thoroughly.
Peel and devein shrimp, leaving tails intact.
Bring 4 cups water to a boil; add shrimp, and cook 3 to 5 minutes or until done.
Drain well; rinse with cold water.
Place ancho chile in boiling water.
Cover and let stand 1 hour or until softened.
Drain; remove and discard stem and seeds.
Chop chile, and place in container of an electric blender or food processor.
Add mayonnaise and next 4 ingredients; top with cover, and process until mixture is smooth, scraping sides of container occasionally.
Cover and chill at least 30 minutes.
Place an artichoke on each of 4 individual serving plates.
Spoon chilled chile mixture evenly into artichoke cavities.
Arrange shrimp around top of each artichoke.
Garnish with lemon slices, if desired.