Marinated Shrimp & 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: 1 tablespoon Dijon mustard 1 tablespoon minced garlic 2 tablespoon balsamic vinegar 1 teaspoon Creole seasoning 1 1/2 teaspoons dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 1/4 teaspoon salt 1/4 cup chopped green onions 1 cup extra virgin olive oil 1 pound peeled shrimp, boiled 2-14 ounce cans artichoke hearts, quartered assorted greens tomato garnish goat cheese garnish Directions: 1. In a medium bowl, whip together mustard, garlic, balsamic vinegar, Creole seasoning, basil, oregano, thyme, black pepper, salt and green onions until blended. 2. Slowly pour in olive oil while whipping constantly until all of the oil is incorporated. 3. Stir in shrimp and artichoke hearts and marinate in refrigerator for 2 hours. Serve marinated shrimp and artichoke over bed of greens. Garnished with tomato and goat cheese. Yields 8 servings. Recipe compliments of Chef Patrick Mould.

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