Ingredients:
1 lb cooked shrimp
13 3/4 ounces artichoke bottoms, drained and rinsed and diced
3/4 cup diced tomatoes
2 tablespoons minced green onion tops
1 tablespoon chopped fresh basil
1 avocados, peeled, pitted and cubed
red leaf lettuce or spinach
2 teaspoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar ( or red wine vinegar, either is great)
Directions:
Mix the lemon, olive oil, vinegar. Add the vegetables and shrimp. Serve with pita, sour dough, or french bread.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.