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Shrimp And Artichoke Hearts San Benedetto Style


Course : Shrimp
Source:
Serves: 8
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Ingredients:


1 pound medium shrimp -- raw in shells

15 ounces artichoke hearts

1 medium lemon -- juice of

2 tablespoons extra virgin olive oil

2 teaspoons fresh mint -- finely chopped OR 1 teaspoon dried mint

2 teaspoons Italian parsley -- finely chop

1 teaspoon salt and hot pepper flakes -
 

Preparation / Directions:


Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch. Drain at once; when cool, shell and devein them. Slice the shrimp into pieces about 1/4 inch thick and set aside. Combine the shrimp and artichokes with the remaining ingredients and mix well. Serve at room temperature.

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