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By: Cindy R.
| Description: | ||
| Time: | 20 min (10 min to prepare, 10 min to cook) | |
| Meal type: | Salad | |
| Ethnicity: | ||
| Number of Servings: | 6 | |
| Ingredients: | ||
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1 pound Shrimp 3 each Genuine California avocados cubed into 1 inch to 1/2 inch pieces 1 pint of grape tomatoes halved 3 each jars of marinated artichoke hearts (DO NOT DRAIN) 0.25 cup minced red onion 2 each small cans of sliced black olives, drained 2 tablespoon vinegar of your choice, Salt and pepper to taste |
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| Directions: | ||
| 1. Rinse the shrimp and drain well 2. Pour the jars of artichoke hearts into a large bowl, including the marinade. Pull the artichoke leaves off of the heart, discarding any that may be too hard to chew 3. Add the rest of the ingredients to the bowl and mix well. 4. Let the salad marinate in the fridge for a couple of hours, and serve 5. Great with pasta |
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| Notes: | ||
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