French-Style Shrimp Salad

Vinaigrette::
6 garlic cloves, halved
2/3 cup chicken broth
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp. fresh lemon juice
2 tbsp. tarragon vinegar
2 tbsp. olive oil
2 tbsp. Dijon mustard

SALAD:
2 lbs. peeled and deveined large shrimp
12 small red potatoes
1/2 lb. whole green beans
5 cups packaged gourmet salad greens
4 cups torn romaine lettuce
1 cup slices red bell pepper
3 medium tomatoes, each cut into 6 wedges
1 14oz. can quartered artichoke hearts, drained
3 hard-cooked large eggs, each sliced into quarters

To prepare vinaigrette, drop garlic through food chute with food processor on;
process until minced. Add broth and remaining Vinaigrette ingredients;
process until well blended.

To prepare salad, combine 2 tablespoons vinaigrette and shrimp in a large
zip-top plastic bag; seal. Marinate in refrigerator for 20 minutes,
turning bag occasionally to coat shrimp.

Place potatoes in a large saucepan; cover with water. Bring to a boil; cook
8 minutes. Add green beans to pan; cook 2 additional minutes or until green
beans are crisp-tender and potatoes are tender. Drain and rinse with
cold water; drain. Cut potatoes into 1/4-inch-thick slices. Set aside.

Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
Remove the shrimp from bag, and discard marinade. Add shrimp to pan. Cook
3 minutes on each side or until the shrimp are done.

Combine potatoes, green beans, greens, lettuce, bell pepper, tomatoes, and
artichokes in a large bowl. Add remaining vinaigrette, tossing gently to
coat. Place lettuce mixture on a serving platter. Arrange shrimp and eggs
over lettuce mixture; serve immediately.

6 servings