Artichoke, Cauliflower & Shrimp Ensalata

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1 head cauliflower, broken into small florets
• 1 can water-packed artichoke hearts, drained cut into quarters
• 1/4 cup whole pitted black olives
• 8 ounces fresh shrimp or 8 ounces frozen shrimp, washed & drained
• lettuce leaf (for garnish)
• 1 slice lemon, rind of (to garnish)
• 1/2 lemon, juice of
• 1 tablespoon fresh parsley, snipped
• 1/3 cup lite olive oil (use virgin if you wish)
• 2 green onions, chopped ( & green)
• 1/4 cup wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon dried thyme
• salt and pepper
• 1/8 teaspoon ground red pepper (optional)

Recipe

• 1 steam the cauliflower for 5 minutes so they are still crisp, cool.
• 2 mix all the vinaigrette ingredients except oil.
• 3 in a blender slowly add the oil in a steady stream while the blender is on.
• 4 gently toss the cailiflower, artichokes, olives and shrimp, season.
• 5 arrange cauliflower etc.
• 6 on individual plates on a lettuce leaf, chill.
• 7 to serve pour dressing over, or serve on the side, garnish each plate with a piece of lemon peel.