Bitsy's Kitchen. Marinated Artichokes and Shrimp in a Citrus Vinaigrette

Marinated Artichokes and Shrimp in a Citrus Vinaigrette
Vinaigrette: 1 large seedless orange, peeled and sectioned 3 Tbsp. red wine vinegar 3 Tbsp. fat free mayonnaise 1 tsp. fresh thyme or 1/4 teaspoon dried thyme leaves 2 tsp. extra virgin olive oil	Salad: 1 pkg. (9 ounces) frozen artichoke hearts, thawed 12 raw shrimp (12 ounces) 1 cup orange juice

To prepare vinaigrette, place all vinaigrette ingredients except oil in blender or food processor; process until smooth. Pour mixture into medium non-metal bowl and whisk in oil until well blended. Fold artichoke hearts into vinaigrette. Cover and refrigerate several hours or overnight. Peel shrimp, leaving tails attached. Devein and butterfly shrimp. Bring orange juice to a boil in medium saucepan. Add shrimp and cook about 2 minutes or just until they turn pink and opaque. To serve, place about 3 artichoke hearts on each of 6 plates. Top each serving with 2 shrimp. Drizzle vinaigrette over tops. Garnish with fresh Italian parsley, if desired.
Servings: 6

Nutritional Information Per Serving:
Calories: 135; Fat: 2 grams; Carbohydrates: 19 grams; Sodium: 236 mg; Protein 12 grams

Exchanges: 1 Lean Meat; 1 Fruit; 1 Vegetable