Name: Shrimp and Artichoke Hearts San Benedetto Sty
Ingredients: 1 lb Medium shrimp; raw in shells; 1 cn Artichoke hearts; 15 ozs; Juice of 1 lemon; 2 tb Extra virgin olive oil; 2 ts Fresh mint; finely chopped; Or 1 teaspoon dried mint; 2 ts Italian parsley; finely chop; Salt and hot pepper flakes -

CATEGORY	CUISINE	TAG	YIELD
Seafood	Italian	Appetizers, Seafood	8	Servings

INGREDIENTS

1	lb	Medium shrimp; raw in shells
1	cn	Artichoke hearts; 15 ozs
		Juice of 1 lemon
2	tb	Extra virgin olive oil
2	ts	Fresh mint; finely chopped
		Or 1 teaspoon dried mint
2	ts	Italian parsley; finely chop
		Salt and hot pepper flakes –

INSTRUCTIONS

Recipe by: Christmas Memories with Recipes (Edward Giobbi) 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 artich hearts and
chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp
and artichokes with the remaining ingredients and mix well. Ser at room
temperature.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”