gazpacho shrimp and artichoke salad salad

Steps

2. Gazpacho Shrimp and Artichoke Salad Recipe
3. =========================================
5. Preparation Time: 20 minutes
6. Cooking Time: 15 minutes
7. Servings: 4-6 people
9. Ingredients:
10. --------------------------
12. * 2 large artichokes, chopped
13. * 1 pound of shrimp, peeled and deveined
14. * 2 red bell peppers, diced
15. * 1 onion, diced
16. * 2 garlic cloves, minced
17. * 1/4 cup of olive oil
18. * 2 tablespoons of white vinegar
19. * 1 teaspoon of cumin powder
20. * Salt and black pepper to taste
21. * 1/2 cup of chopped fresh parsley
22. * 1/2 cup of chopped fresh mint
23. * Juice of half a lemon
25. Instructions:
26. -----------------
28. ### Step 1: Cook the Shrimp
30. In a large saucepan, heat olive oil on medium-high heat. Add shrimp and cook for 3-4 minutes on each side until pink. Remove shrimp from the pan and set aside.
32. ### Step 2: Prepare the Vegetables
34. Chop the artichokes, red bell peppers, onion, and garlic cloves. In a large bowl, combine all the vegetables.
36. ### Step 3: Marinate the Vegetables
38. In a small bowl, whisk together white vinegar, cumin powder, salt, and black pepper. Pour the dressing over the vegetables and mix well. Let it marinate for 5-10 minutes.
40. ### Step 4: Combine the Shrimp and Vegetables
42. Add cooked shrimp to the bowl of vegetables and toss everything together.
44. ### Step 5: Garnish and Serve
46. In a large salad bowl, combine the marinated vegetables and shrimp. Garnish with chopped parsley, mint, and lemon juice. Serve chilled or at room temperature.
48. Enjoy your delicious Gazpacho Shrimp and Artichoke Salad!
50. ### SEO-Friendly Formatting:
52. * Title: Gazpacho Shrimp and Artichoke Salad Recipe
53. * Preparation Time: 20 minutes
54. * Cooking Time: 15 minutes
55. * Servings: 4-6 people
56. * Ingredients:
57. + 2 large artichokes, chopped
58. + 1 pound of shrimp, peeled and deveined
59. + 2 red bell peppers, diced
60. + 1 onion, diced
61. + 2 garlic cloves, minced
62. + 1/4 cup of olive oil
63. + 2 tablespoons of white vinegar
64. + 1 teaspoon of cumin powder
65. + Salt and black pepper to taste
66. + 1/2 cup of chopped fresh parsley
67. + 1/2 cup of chopped fresh mint
68. + Juice of half a lemon
69. * Instructions:
70. 1. Cook the Shrimp
71. 2. Prepare the Vegetables
72. 3. Marinate the Vegetables
73. 4. Combine the Shrimp and Vegetables
74. 5. Garnish and Serve

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