Serves 4
Ingredients
1 lb. medium shrimp, cooked, peeled, and deveined
1 7-oz. can water chestnuts, sliced
1 15-oz. can artichoke hearts, drained and quartered
1 medium red onion, sliced into thin half-circles
1 bunch cilantro, chopped
2 cloves garlic, crushed
3 tsp. dijon mustard
½ cup champagne vinegar
1 tsp. pepper
½ tsp. salt
½ tsp. sugar
1 cup extra-virgin olive oil
Directions
Combine garlic, mustard, salt, pepper, sugar, and vinegar in a small bowl. Whisk well. Add olive oil in a slow stream, whisking constantly until the vinaigrette has thickened slightly. Fold in cilantro, shrimp, onion, artichokes, and water chestnuts. Refrigerate at least one hour before serving. Best served over salad greens.