Shrimp And Artichoke Hearts San Benedetto Style

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp - raw in shells
1		Artichoke hearts - 15 ounces
1		Lemon - juice of
2 tablespoons	30ml	Extra virgin olive oil
2 teaspoons	10ml	Fresh mint - finely chopped
		OR 1 teaspoon dried mint
2 teaspoons	10ml	Italian parsley - finely chopped
		Salt and hot pepper flakes - to taste

Recipe Instructions

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

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

Serve at room temperature.

Source:
Christmas Memories with Recipes (Edward Giobbi)

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