Artichoke, Cauliflower & Shrimp Ensalata

This serves 2 as the main meal or 4 as a side salad.Lovely combination of flavors. Do not over cook the cauliflower and make sure it is cool before tossing with other ingredients

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 1  head cauliflower, broken into small florets
• 1  can water-packed artichoke hearts, drained cut into quarters
• 1⁄4 cup  whole pitted black olives
• 8  ounces fresh shrimp or 8  ounces frozen shrimp, washed & drained
•  lettuce leaf (for garnish)
• 1  slice lemon, rind of (to garnish)

• Vinaigrette

• 1⁄2  lemon, juice of
• 1  tablespoon fresh parsley, snipped
• 1⁄3 cup lite olive oil (use virgin if you wish)
• 2  green onions, chopped (white & green)
• 1⁄4 cup white wine vinegar
• 1  teaspoon sugar
• 1⁄2 teaspoon dried thyme
•  salt and pepper
• 1⁄8 teaspoon  ground red pepper (optional)

Directions

1. Steam the cauliflower for 5 minutes so they are still crisp, cool.
2. Mix all the vinaigrette ingredients except oil.
3. In a blender slowly add the oil in a steady stream while the blender is on.
4. Gently toss the cailiflower, artichokes, olives and shrimp, season.
5. Arrange cauliflower etc.
6. on individual plates on a lettuce leaf, chill.
7. To Serve pour dressing over, or serve on the side, garnish each plate with a piece of lemon peel.