August 28, 2004

Yankee Candle's Shrimp Salad with Feta & Artichoke Hearts

• 1 pound jumbo raw shrimp, deveined and peeled, thawed if frozen
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 hot or mild chili pepper, seeded and minced
• 2 Tbs chopped fresh oregano
• 2 tsp sugar
• 1/2 tsp salt
• 1/2 cup crumbled feta cheese
• 1 14-oz can artichoke hearts, halved
• 1/4 cup chopped red onion
• 8 whole leaves Boston lettuce, rinsed and patted dry

Preheat oven to 350�.
Oil an 8-inch square glass pie plate or baking dish. Put shrimp in dish in a single layer.
In a bowl, whisk together olive oil, lemon juice, chili pepper, 1 tablespoon of the oregano, sugar and salt. Top shrimp with crumbled feta, artichokes, and red onion. Bake uncovered until shrimp are pink and just firm, about 25 minutes. Cool to room temperature; pour off excess liquid. Chill in refrigerator overnight.
To serve, arrange 8 whole lettuce leaves on a serving platter. Spoon some shrimp onto each leaf, and garnish with remaining tablespoon of fresh cilantro.

YIELD: 8 servings

Submitted by Wendy Conger

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