Shrimp Salad Vinaigrette
|Red bell pepper||1 Medium|
|Green bell pepper||1 Medium|
|Olive oil/Vegetable oil||2 Teaspoon|
|Shelled and deveined shrimp||1⁄2 Pound (Tail Feathers Left On)|
|Garlic cloves||2 Small, minced|
|Quartered artichoke hearts||9 Ounce, frozen, drained and cooled (1 Package, Cooked According To Package Directions)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs) (Green Onions)|
|Balsamic vinegar/Red wine vinegar||2 Tablespoon|
|Chopped italian flat leaf parsley||1 Tablespoon|
|Chopped fresh basil||1 Tablespoon|
1. Preheat broiler. On baking sheet lined with heavy-duty foil broil peppers 3 inches from heat source, turning frequently, until charred on all sides; let stand until cool enough to handle. Peel peppers; remove and discard stem ends and seeds. Cut peppers into strips.
2. In 9-inch nonstick skillet heat oil; add shrimp and garlic and cook over high heat, stirring frequently, until shrimp just turn pink, about 2 minutes. Add bell pepper strips and remaining ingredients except lettuce and cook, stirring occasionally, until thoroughly heated, about 3 minutes.
3. Line serving platter with lettuce and top with shrimp mixture.