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Shrimp And Artichokes



Ingredients:
1 Pound(s) Medium Shrimp; raw in shells
1 Can(s) Artichoke hearts
1 Lemon, juice of
2 Tablespoon(s) Extra Virgin Olive Oil
1 Teaspoon(s) Dried Mint
2 Teaspoon(s) Italian Parsley; chopped
Directions: Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch. Drain at once; when cool, shell and devein them. Slice the shrimp into pieces about 1/4 inch thick and set aside.Drain the artichokes. Lightly toss the shrimp and artichokes with the remaining ingredients and mix well. Serve at room temperature.
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