This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
1 lb Medium shrimp; raw in shells
1 cn Artichoke hearts; 15 ozs
Juice of 1 lemon 2 tb Extra virgin olive oil
2 ts Fresh mint; finely chopped
Or 1 teaspoon dried mint 2 ts Italian parsley; finely chop
Salt and hot pepper flakes-Recipe by: Christmas Memories with Recipes (Edward Giobbi) Cook the shrimp in boiling water for 3 to 5 minutes, or until pink and just firm to the touch. Drain at once; when cool, shell and devein them. Slice the shrimp into pieces about 1/4 inch thick and set aside. Drain the artich hearts and chop into pieces no coarser than rough-cut breadcrumbs. Combine the shrimp and artichokes with the remaining ingredients and mix well. Ser at room temperature.