6 large shrimp

1 large fresh artichoke

3 T. lemon juice

2 C. mixed baby spring greens

Garlic-Chive Sauce

 

In a small saucepan, bring about 1 1/2 C. water to a boil, then reduce the heat. Add the shrimp and simmer 7-10 minutes, or until the shrimp are pink. Drain the shrimp and set aside until cool enough to handle. Peel the shrimp, remove the veins, and rinse under cool water. Transfer to a small bowl, and drizzle each shrimp with 1 T. of the Garlic-Chive Sauce. Cover with plastic wrap, and refrigerate until ready to use.  Cut the stem from the artichoke and trim the pointed ends until the leaves are 1 inch to 1 1/4 inches long. Place the artichoke in a small saucepan with about 1 1/2 C. water and the lemon juice. Cover and simmer 20-30 minutes, or until the leaves move easily when pried with a fork. Remove the artichoke from the saucepan, open the middle, then remove the choke with a tsp. or fork and discard. Place the artichoke on a small plate and refrigerate until ready to use.  Arrange the greens on a plate, place the artichoke on the greens then place the shrimp in the crevices between the artichoke leaves. In a blender, whir the Garlic-Chive Sauce 10 seconds, then pour over the greens or pour into a small dipping bowl or pitcher to pass for individual servings. Serve immediately.

 

Garlic-Chive Sauce

 

2 T. lemon juice

1/4 C. extra virgin olive oil

1 T. lemon zest

1/4 tsp. ground red pepper

4 cloves garlic, minced

1 tsp. dehydrayed onion flakes

2 T. fresh lemon thyme leaves

3 T. chopped fresh chives

1 tsp. grated parmesan cheese

1/2 tsp. salt

 

In a blender, mix the lemon juice and oil to form a creamy sauce. Add the lemon zest, red pepper, garlic, onion flakes, lemon thyme, chives, cheese and salt, and blend 2-3 minutes.

 

Yield:

Calories:

Fat:

Fiber: