Marinated Artichokes with Citrus Vinaigrette Shrimp
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
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