Shrimp Salad Vinaigrette Recipe
Ingredients
| 1 each medium red and green bell pepper | ||
| 2 teaspoons olive or vegetable oil | ||
| Shrimp | 1/2 pound, deveined | |
| Garlic | 2 Clove (5gm), minced | |
| Frozen artichoke hearts package | 1 | |
| Green onions | 1/2 Cup (16 tbs), thinly sliced | |
| 2 tablespoons balsamic or red wine vinegar | ||
| Italian | 1 Tablespoon | |
| Lettuce leaves | 4 | |
Directions
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.
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.
Chef
