Southern Living SEPTEMBER 1998
Boil shrimp in 3 quarts water 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water.
Peel shrimp, and devein, if desired. Combine shrimp and artichoke hearts in a large bowl.
Whisk together oil and next 11 ingredients, and pour over shrimp mixture. Cover and chill 8 hours, stirring occasionally. Serve shrimp mixture in lettuce-lined bowls.
Note: You may cook the shrimp in batches with less water, or purchase 2 1/2 pounds peeled, steamed shrimp at the seafood counter at your supermarket, if desired.
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