"Steamed Artichoke Filled with Creamy Vinaigrette & Shrimp Salad"

Step 1

Ingredients:

1. 4 steamed artichokes

Directions:

1. Cut off 1 inch off artichoke stem and tips of leaves.

2. Place face down in steamer, until leaves pulls out easily (Cook time approximately 35-45 minutes).

3. Clean inside of artichoke including the thistles to make an opening for your shrimp salad.

4. Cool, set aside and refrigerate until ready to fill and serve.

Step 2

Creamy Vinaigrette Dressing:

In a mason jar combine the following ingredients:

1. 1 cup mayonnaise

2. 1/2 cup sour cream or plain Greek yogurt

3. 1-2 tablespoons snipped, fresh dill (reserve a bit for garnish)

4. 4 tablespoons white vinegar

5. 2 tablespoons fresh lemon juice

6. Dash pepper / sea salt

Directions:

1. Refrigerate until ready to serve

Step 3

Ingredients:

1. 40-50 medium size cooked, peeled, deveined shrimp

2. Approx. ½ cup per plate romaine lettuce, chopped coarsely

3. 2 diced tomatoes

4. 2 celery sticks, thinly sliced

5. 1/2 cup diced cucumber

6. Optional: 1 small sweet onion, finely chopped

Directions:

1. Mix together all ingredients in step 3.

2. Before filling artichoke, stir in vinaigrette from step 2

3. Stuff artichokes with mixture.

4. Quarter fresh lemon and dill. Use to garnish plate.