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Ingredients

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Directions

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  • Place shrimp, broth and white wine in saucepan. Bring to boiling over low heat; shrimp should be cooked by the time liquid reaches boiling. Remove from heat. Let shrimp cool in cooking liquid.

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  • Remove shrimp from liquid; discard liquid. Combine shrimp, artichoke hearts, tomato and olives in medium-size bowl.

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  • Whisk oil, lemon juice, parsley, salt and pepper in small bowl. Pour over shrimp mixture; toss to mix. Refrigerate, covered, at least 3 hours or overnight.

To serve:
  • Line large bowl with lettuce. Spoon in shrimp mixture. Garnish with green onion. Makes 6 servings.

Nutrition Facts

215 calories; 16 g total fat; 2 g saturated fat; 91 mg cholesterol; 729 mg sodium. 8 g carbohydrates; 12 g protein;

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