SHRIMP AND ARTICHOKE SALAD

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By Shannon O'Donnell

My Grandma O'Donnell (now affectionately known as 'GiGi' to my children, standing for Great-Grandmother) started the Home Economics Department at Western Tech University in LaCrosse, Wisconsin many decades ago.  At 93-years-old, she still keeps an immaculate home, tends to a beautiful garden, and whips up wonderful multi-course meals to entertain friends and family.  During my recent June visit to see her, she served a very lady-like, old-fashioned Shrimp and Artichoke Salad.  It appears that she'd clipped it from Southern Living magazine many years ago.  It was delicious!  And perfect for a hot summer's day when it's just too toasty to cook.

 

SHRIMP AND ARTICHOKE SALAD

Ingredients:
 
2 1/2 pounds unpeeled, medium fresh shrimp, cooked
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup chopped fresh parsley
5 green onions, thinly sliced
1 T grated lemon rind
2 T dry Italian dressing mix
1/2 tsp Creole seasoning
1/2 tsp hot sauce
1 (14 ounce) can artichoke hearts, quartered
 
Directions:
 
1)  Peel and de-vein shrimp.
2)  Whisk mayo and next 7 ingredients.
3)  Stir in artichoke hearts and shrimp.
 
Cover and chill.  Serve over Bibb lettuce leaves.  Makes 8 servings.

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About Shannon

Shannon

When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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