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Shrimp and Artichoke Salad


At a glance
Main Ingredient
6 servings

30 stalks Asparagus, trimmed
24 each Black Tiger Shrimp, peeled and deveined
2 jars Marinated Artichokes
1 bag Iceberg and Romaine Salad Mix


To prepare the asparagus:
Snap the tough ends off the asparagus and trim the ends so they are all even. 
Bring a sauce pan of salted water to a boil. 
Add the asparagus and return the water to a boil. 
Cook until crisp-tender about 10 minutes. 
Drain and refresh under cold running water. 
Bring a saucepan of water to a boil. 
Add the shrimp to the water and cook for 7-10 minutes. 
Open and empty the two jars of Marinated Artichokes into a mixing bowl. 
Add the hot shrimp to the artichoke mixture.
Add the asparagus and place in the refrigerator until well chilled. 
To serve;
Rinse, drain and spin the lettuce dry. 
Place the salad mix on six salad plates. 
Top with equal portions of the artichoke/shrimp and asparagus salad over the lettuce and serve.