Marinated Shrimp and Artichoke Salad
Use only the finest extra-virgin olive oil you can find for this salad. Be sure not to overcook your shrimp and chill the mixture for half an hour prior to serving.

Ingredients:
2 cups water
1 tablespoon plus
1 teaspoon Tony Chachere's
Creole Seasoning
1 pound peeled shrimp
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
1one-half teaspoon dried basil
1 teaspoon dried oregano
one-half teaspoon dried thyme
one quarter teaspoon black pepper
one quarter teaspoon salt
1 cup extra virgin olive oil
Two 14-oz. cans quartered artichoke hearts, drained
assorted greens
tomato garnish
goat cheese garnish

Directions:
1. Bring 2 cups of water to boil in medium pot. Add 1 tablespoon of Creole seasoning.
2. Add shrimp, bring back to boil and simmer for 2 minutes. Strain shrimp and chill in refrigerator.
3. In a medium bowl, whip together balsamic vinegar, mustard, garlic, remaining Tony Chachere's Creole Seasoning, basil, oregano, thyme, black pepper and salt until blended.
4. Slowly pour in olive oil while whipping constantly until all of the oil is incorporated.
5. Stir in chilled shrimp and quartered artichoke hearts, marinate for 2 hours under refrigeration. Serve marinated shrimp and artichokes over bed of greens. Garnish with tomatoes and goat cheese.
Yields 8 servings.

Chef Patrick Mould
Louisiana Culinary Enterprises, Inc
http://louisianaschoolofcooking.com
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