Light, Refreshing and Delicious!

You almost can't help it.  So many holiday dinner menus tend to be heavy and everything tastes so wonderful! This year, start with something a little different and unexpected!  This quick and easy appetizer is not only full of flavors and textures, it sure beats the heck out of cubed cheeses and crackers!

Marinated Lemon Shrimp and Artichokes

Serves 4

Total time:  30 minutes prep plus 4 hours chill time

Ingredients

1 pound unpeeled, large raw shrimp (31/40 count)

1 (14-oz.) jar whole artichoke hearts, (packed in water) drained

3/4 cup white vinegar

1/2 cup fresh lemon juice

1/2 cup extra light olive oil

1/4 cup honey

1 teaspoon hot sauce, Franks

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

1 small red onion, cut in half and sliced paper thin

1 lemon, sliced

Garnish: chiffonade of fresh basil; course salt (finishing or Kosher)

Preparation

Shrimp

Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired.

Cut artichoke hearts in half, set aside.

Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. 

Drain mixture, discarding marinade. 

Place in clear glass footed serving bowls (sherbet dishes, old fashioned champagne glasses) layering the onion, artichoke heart, shrimp, lemon.  Use the image above as a guide..the "how too" on how it should look! Give a quick light squeeze of fresh lemon juice.

Sprinkle with just a pinch of course salt (finishing or kosher).

Alternative Preparation

Marinated Lemon Shrimp With Olives
Prepare recipe as directed, substituting 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz.) can artichoke hearts. Omit garnish.