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| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 pound Cooked Shrimp
- 14 ounces, weight Canned Artichoke Hearts, Drained And Cut In Half
- 2 Tablespoons Dijon Mustard
- ¼ cups Tarragon Wine Vinegar
- 1 teaspoon Sugar
- 1 pinch Salt
- 1 teaspoon Pepper
- ½ cups Extra Virgin Olive Oil
- 1 Tablespoon Fresh Parsley, Minced
Preparation Instructions
Combine the shrimp and artichokes in a large bowl.
In a small bowl, whisk together the Dijon, vinegar, sugar, salt, and pepper. Slowly drizzle in the oil, whisking constantly, until thick and creamy. Pour the dressing over the shrimp mixture and toss well. Cover and refrigerate overnight.
When ready to serve, bring to room temperature and mix in the parsley. Taste for seasoning and add additional salt if necessary.
