Dressing:
\n1 tsp. grated lemon rind
\n1 T. fresh lemon juice
\n1 T. fresh lime juice
\n1 T. extravirgin olive oil
\n1 tsp. paprika
\n1\/4 tsp. sugar
\n1\/8 tsp. freshly ground black pepper
\n1 garlic clove, minced<\/p>\n
Salad:
\n4 C. water
\n1\/3 C. fresh lemon juice
\n8 medium artichokes (about 8 oz. each)
\n1 C. thinly sliced fennel bulb
\n1 C. grape or cherry tomatoes, halved
\n1\/2 C. thinly sliced bottled roasted red bell peppers
\n2 T. thinly sliced fresh basil
\n1 T. large capers<\/p>\n
Shrimp:
\n1 1\/2 T. butter
\n2 garlic cloves, minced
\n1 tsp. grated lemon rind
\n1 T. fresh lemon juice
\n1 1\/2 tsp. Dijon mustard
\n1 tsp. Worcestershire sauce
\n1\/2 tsp. hot sauce (such as Tabasco)
\n3 oz. very thin slices prosciutto
\n1 lb. jumbo shrimp, peeled and deveined
\nCooking spray<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 384
\nFat: 12.5g
\nFiber: 6.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n