---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SHRIMP AND ARTICHOKE HEARTS SAN BENEDETTO STYLE
  Categories: Appetizers, Seafood
       Yield: 8 servings
  
       1 lb Medium shrimp; raw in shells
       1 cn Artichoke hearts; 15 ozs
            Juice of 1 lemon
       2 tb Extra virgin olive oil
       2 ts Fresh mint; finely chopped
            Or 1 teaspoon dried mint
       2 ts Italian parsley; finely chop
            Salt and hot pepper flakes -
  
   Recipe by: Christmas Memories with Recipes (Edward Giobbi)
   Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just
   firm to the touch.  Drain at once; when cool, shell and devein them.  Slice
   the shrimp into pieces about 1/4 inch thick and set aside. Drain the artich
   hearts and chop into pieces no coarser than rough-cut breadcrumbs.  Combine
   the shrimp and artichokes with the remaining ingredients and mix well.  Ser
   at room temperature.
  
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