GAZPACHO SHRIMP & ARTICHOKE SALAD

• ----------------CILANTRO DRESSING--------------------------
• 3 tb Olive oil
• 1 /4 c White wine vinegar
• 1 Garlic clove,minced/pressed
• 1 tb Minced green onion
• 1 tb Minced celery
• 1 sm Firm-ripe tomato,finely
• -chopped
• 1 sm Avacado,peeled/pitted/diced
• 1 tb Minced fresh cilantro

In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to

boiling. Meanwhile, remove coarse outer artichoke leaves, trim stems

even with bases, cut off top third of each, and trim off remaining

thorny leaf tips.

Boil artichokes gently, covered, until bottoms are tender when

pierced, 25-30 minutes. Drain; use warm or chilled. Pull out tiny,

thorn-tipped center leaves; with a spoon, scoop out fuzzy centers.

Set artichokes upright on plates, flaring leaves slightly.

Mix shrimp with dressing; spoon equally into artichokes. Season with

salt.

*** CILANTRO DRESSING ***

Mix all ingredients.

Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams

saturated); 18 grams carbohydrates; 382 milligrams sodium; 221

milligrams cholesterol.

~ Janet Lauck, Fresno, California.