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Shrimp & artichoke hearts san benedetto style

Yield: 8 Servings

1 lb Medium shrimp- raw in shells      15 oz Can artichoke hearts Juice of 1 lemon
2 tb Extra virgin olive oil      2 ts Fresh mint - fine chopped or
1 ts Dried mint      2 ts Italian parsley

- finely chopped Salt and hot pepper flakes - to taste 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 artichoke hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp and artichokes with the remaining ingredients and mix well. Serve at room temperature. Posted on rec.food.recipes by DI2@delphi.com

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