Marinated Artichokes

Makes 6 servings

Ingredients

Vinaigrette:

  • 1 large seedless orange, peeled and sectioned
  • 3 tablespoons red wine vinegar
  • 3 tablespoons low-fat mayonnaise
  • 1 teaspoon fresh thyme
  • 2 teaspoons extra-virgin olive oil


Salad:

  • 1 9-oz package frozen artichoke hearts, thawed
  • 12 raw shrimp (12 ounces)
  • 1 cup orange juice


Directions

Vinaigrette

  • Place all vinaigrette ingredients except oil in blender;
  • Blend until smooth;
  • Pour mixture into medium non-metal bowl and whisk in oil until well-blended;
  • Fold artichoke hearts into vinaigrette;
  • Cover and refrigerate several hours or overnight.


Shrimp:

  • Peel shrimp, leaving tails attached;
  • Devein and butterfly shrimp;
  • Bring orange juice to a boil in medium saucepan;
  • Add shrimp and cook about 2 minutes until they turn opaque;
  • To serve, place about 3 artichoke hearts on each of 6 plates;
  • Top each serving with 2 shrimp;
  • Drizzle vinaigrette over tops;
  • Garnish with fresh Italian parsley.


Calories: 135
Protein: 12 grams
Fat: 2 grams
Carbohydrates: 19 grams
Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable

© Michelle Anderson 2005 - 2015