Shrimp Artichoke And Sun Dried Tomato Sandwiches
|Shrimp||12 Medium, peeled and deveined|
|Tomato||1 Small, cut into large chunks|
|Frozen artichokes||1⁄2 Cup (8 tbs), thawed and quartered|
|Sun dried tomato halves||12 , reconstituted, patted dry and cut into slivers|
|Pitted chopped imported black olive||2 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Black pepper||To Taste|
|Pita breads||8 , sliced in half|
|Basil sprigs||1 (Fresh)|
Cook the shrimp in boiling water for 2 minutes, or until they turn pink.
Drain; rinse with cold water.
Cut in half lengthwise.
In a large bowl, combine the shrimp, tomatoes, artichokes, sun-dried tomatoes and olives.
In a small cup, whisk together the vinegar and oil.
Pour over the shrimp mixture and toss to coat.
Add salt and pepper to taste.
Spoon the mixture into the pita bread halves.
Tuck a few basil sprigs into each sandwich for garnish.
Secure with toothpicks.