Shrimp and Artichoke Hearts San Benedetto Style

1. 1

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

2. 2

   Drain at once; when cool, shell and devein them.

3. 3

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

4. 4

   Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs.

5. 5

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

6. 6

   Ser at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.