Citrus Marinated Artichoke Hearts & Shrimp with Vinaigrette

INGREDIENTS

Vinaigrette 1 large seedless orange, peeled and sectioned 3 tablespoons red wine vinegar 3 tablespoons fat-free mayonnaise 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme leaves 2 teaspoons extra virgin olive oil Salad 1 package (9 ounces) frozen artichoke hearts, thawed 12 raw shrimp (12 ounces) 1 cup orange juice

PREPARATION:

1. To prepare vinaigrette, combine all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium nonmetal bowl and whisk in oil until blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight.
2. Peel shrimp, leaving tails attached. Devein and butterfly shrimp. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or just until they turn pink and opaque.
3. To serve, place about 3 artichoke hearts on each of 6 plates. Top each serving with 2 shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley, if desired.

This recipe appears in: Vegetables NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Fiber 4 g Carbohydrate 19 g Cholesterol 87 mg Saturated Fat <1 g Total Fat 2 g Calories from Fat 14 % Calories 135 Protein 12 g Sodium 236 mg DIETARY EXCHANGE: Meat 1 Vegetable 1 Fruit 1