Shrimp-and-Artichoke Salad

Prep Time: 30 minutes
Yield: Makes 8 servings

Ingredients

• 2 1/2  pounds  unpeeled, medium-size fresh shrimp, cooked
• 1/2  cup  mayonnaise*
• 1/2  cup  sour cream*
• 1/2  cup  chopped fresh parsley
• 5  green onions, thinly sliced
• 1  tablespoon  grated lemon rind
• 2  teaspoons  dry Italian dressing mix
• 1  teaspoon  hot sauce
• 1/2  teaspoon  Creole seasoning
• 1  (14-ounce) can artichoke hearts, quartered

Preparation

Peel shrimp; devein, if desired.
Whisk together mayonnaise and next 7 ingredients. Stir in artichoke hearts and shrimp. Cover and chill until ready to serve.
*Reduced-fat mayonnaise and sour cream may be substituted.
Note: When selecting canned artichoke hearts, look on the label for a count of 10 to 12. Not only are these whole artichoke hearts less expensive, they are consistently more tender than either the larger sizes or the quartered ones.