Garlic Shrimp Salad

INGREDIENTS:

• 9 cloves garlic

• ¼ cup butter

• 1 ½ to 2 lbs. large shrimp, shelled and deveined

• 2 large tomatoes, peeled-seeded, cubed

• 2 medium cucumbers, peeled-seeded, cubed

• 3 green onions, chopped

• 1 can artichoke hearts, quartered

• 1 avocado, cubed

DRESSING:

½ cup salad oil

¼ cup lemon juice

½ Tbsp. dried basil, crushed

Salt and pepper to tasteDressing:

½ cup salad oil

¼ cup lemon juice

½ Tbsp. dried basil, crushed

Salt and pepper to taste

DIRECTIONS:

Melt butter in a heavy skillet, add 6 finely chopped garlic cloves and sauté over medium heat until limp and golden.

Add shrimp and cook 2-3 minutes just until they are pink.

Remove from heat and spoon shrimp and garlic into a large salad bowl.
Cool and cut shrimp into bite-size pieces.

Add to shrimp the tomatoes, cucumber, green onion and artichoke and toss.

In a mason jar add remaining garlic minced and combine with oil, lemon juice, herbs and salt and pepper. Put lid on jar tightly and shake until it is blended. Pour dressing over shrimp mixture and toss well.

Top salad with avocado cubes. Serve with toasted garlic buttered bread.