Dressing:
1 tsp. grated lemon rind
1 T. fresh lemon juice
1 T. fresh lime juice
1 T. extravirgin olive oil
1 tsp. paprika
1/4 tsp. sugar
1/8 tsp. freshly ground black pepper
1 garlic clove, minced

Salad:
4 C. water
1/3 C. fresh lemon juice
8 medium artichokes (about 8 oz. each)
1 C. thinly sliced fennel bulb
1 C. grape or cherry tomatoes, halved
1/2 C. thinly sliced bottled roasted red bell peppers
2 T. thinly sliced fresh basil
1 T. large capers

Shrimp:
1 1/2 T. butter
2 garlic cloves, minced
1 tsp. grated lemon rind
1 T. fresh lemon juice
1 1/2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1/2 tsp. hot sauce (such as Tabasco)
3 oz. very thin slices prosciutto
1 lb. jumbo shrimp, peeled and deveined
Cooking spray

To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside. To prepare salad, combine water and 1/3 C. lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside. To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk. Preheat broiler. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done. Arrange 1 1/2 C. salad on each of 4 plates. Top each serving with about 4 oz. prosciutto-wrapped shrimp.

Yield: 4 servings
Calories: 384
Fat: 12.5g
Fiber: 6.5g