Shrimp and Artichoke Vinaigrette Recipe
Fabulous appetizer that can be prepared ahead of time.
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Cooking tools:
- Mixing bowl
- Refrigerator
- Colander
- Plate
Ingredients
- 2 (15 ounce) cans water-packed artichoke hearts, drained and quartered
- 1 1/2 lbs medium cooked shrimp
- 1 egg, beaten
- 1/2 cup vegetable oil
- 1/2 cup olive oil
- 1/2 cup white wine vinegar or 1/2 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons minced fresh chives
- 2 tablespoons minced green onions
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 dash black pepper
- lettuce leaf, to serve
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