Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Ingredients

• Dressing:
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon extravirgin olive oil
• 1 teaspoon paprika
• 1/4 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• Salad:
• 4 cups water
• 1/3 cup fresh lemon juice
• 8 medium artichokes (about 8 ounces each)
• 1 cup thinly sliced fennel bulb
• 1 cup grape or cherry tomatoes, halved
• 1/2 cup thinly sliced bottled roasted red bell peppers
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon large capers
• Shrimp:
• 1 1/2 tablespoons butter
• 2 garlic cloves, minced
• 1 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon hot sauce (such as Tabasco)
• 3 ounces very thin slices prosciutto
• 1 pound jumbo shrimp, peeled and deveined
• Cooking spray

Preparation

1. To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.
2. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven. Cut off stem of each artichoke to within 1/2 inch of base; peel stem. Cut 1 inch off tops of artichokes. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender. Drain and plunge into cold water. Drain well. Remove fuzzy thistles from bottoms with a spoon.
3. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl. Drizzle dressing over salad; toss gently to coat. Set aside.
4. To prepare shrimp, melt butter in a small saucepan over low heat. Add 2 garlic cloves; cook 1 minute, stirring frequently. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.
5. Preheat broiler.
6. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray. Brush shrimp with half of butter mixture; broil 3 minutes. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.
7. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.