San Benedetto Style Shrimp and Artichoke Hearts

1. 1

   Cook shrimp in boiling water for 3 to 5 minutes, or till pink and just firm to touch.

2. 2

   Drain and cool.

3. 3

   When cool shell and devein.

4. 4

   Slice shrimp into pieces about 1/4 inch thick and set aside.

5. 5

   Drain artichoke hearts and chop into pieces no coarser than rough cut breadcrumbs.

6. 6

   Combine shrimp and artichokes with the remaining ingredients and mix well.

7. 7

   Serve at room temperature as part of an antipasto tray or with crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.