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Grilled Shrimp with Warm Arugula & Artichoke Salad*

Serves 2

6 jumbo shrimp
1 slice garlic, chopped
1 scallion, chopped
1 small chili, chopped
1 artichoke, cooked
1 bunch arugula
1 small plum tomato, chopped
2 T balsamic vinegar

Marinate shrimp with garlic, scallion, and chili for at least 1 hour.

Separate leaves from the artichoke and arrange them in a circle on a plate to form a flower. Chop the artichoke heart and sauté it with the arugula and tomato. Place on the artichoke flower and season with balsamic vinegar.

Grill the shrimps until done; arrange them on top of the artichoke flower.


  • Grilled scallions are an excellent garnish.
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