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Artichoke Bottoms and Shrimp with Shallot Vinaigrette - serves 4
1 pound large shrimp (about 24)
Juice and pulp of 1 lime
1 tsp balsamic vinegar
2 tsp olive oil
2 shallots, minced
1 tbsp fresh thyme or 1 tsp dried thyme
8 artichoke bottoms, quartered
6 large Swiss chard leaves, chopped
2 scallions, minced
Peel and devein shrimp and steam in 1 inch of boiling water until curled and
cooked through about 5 minutes.
In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and
thyme.
In a large serving dish, toss together artichoke and dressing. Add shrimp,
chard, and scallions and toss well.
Serve at room temperature or chilled.
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