---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GAZPACHO SHRIMP AND ARTICHOKE SALAD
  Categories: Fish, Salads
       Yield: 4 servings
  
       2 tb Vinega
       1 ts Black peppercorns
       4 md Artichokes,rinsed
       1 lb Shelled cooked tiny shrimp
            Salt
 
 -----------------------------CILANTRO DRESSING-----------------------------
       3 tb Olive oil
     1/4 c  White wine vinega
       1    Garlic clove,minced/presse
       1 tb Minced green onion
       1 tb Minced celery
       1 sm Firm-ripe tomato,finely
            -chopped
       1 sm Avacado,peeled/pitted/diced
       1 tb Minced fresh cilantro
  
   In a 4-5 quart pan, bring 2 quarts water, vinegar, and peppercorns to
   boiling. Meanwhile, remove coarse outer artichoke leaves, trim stem even
   with
   bases, cut off top third of each, and trim off remaining thorny leaf tips.
   Boil artichokes gently, covered, until bottoms are tender when pierced,
   25-30
   minutes. Drain; use warm or chilled. Pull out tiny, thorn-tipped center
   leaves; with a spoon, scoop out fuzzy centers. Set artichokes upright on
   plates, flaring leaves slightly.
   Mix shrimp with dressing; spoon equally into artichokes. Season with salt.
   *** CILANTRO DRESSING ***
   Mix all ingredients.
   Per serving: 316 calories; 29 grams protein; 16 grams fat; (2.4 grams
   saturated); 18 grams carbohydrates; 382 milligrams sodium; 221
   milligrams cholesterol.
   ~ Janet Lauck, Fresno, California.
  
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