| To prepare vinaigrette, place all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium non-metal bowl and whisk in oil until well blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight. Peel shrimp, leaving tails attached. De-vein 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. 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. Nutritional Information Per Serving:
Calories: 135; Fat: 2 grams; Carbohydrates: 19 grams; Sodium: 236 mg; Protein 12 grams
Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable
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