French-Style Shrimp Salad - cooking recipe

Ingredients

Vinaigrette
6 garlic cloves, halved
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
2 tablespoons lemon juice, fresh
2 tablespoons tarragon vinegar
2 tablespoons extra virgin olive oil, extra virgin
2 teaspoons Dijon mustard
1/2 teaspoon black pepper, freshly ground
Salad
2 lbs large shrimp, peeled, and deveined
12 red potatoes, small about 3/4 pounds
1/2 lb French haricots vert
cooking spray
5 cups salad greens, gourmet
4 cups romaine lettuce, torn
1 cup red bell pepper, about 1 medium sliced 1/4 inch thick
3 medium tomatoes, medium, each cut into 6 wedges
14 ounces artichoke hearts, canned, drained and chopped
3 eggs, hard boiled, each sliced into quarters
1/2 cup nicoise olives or 1/2 cup kalamata olive
2 tablespoons capers

Preparation

To prepare vinaigrette, turn on food processor and drop garlic thru chute. Process until minced and add broth along with next 7 ingredients. Process until well blended.
For salad, combine 2 tablespoons vinaigrette and shrimp into a large ziploc bag. Seal refrigerate for 20 minutes, turning bag occasionally to coat shrimp.
In a large saucepan add potatoes and cover with water. Bring water to a boil and cook 8 minutes. Add haricots verts to pan and cook for approximately 2 minutes longer or until haricots verts are tender crisp and potatoes are tender. Drain, rinse with cold water, drain again and cut potatoes into 1/4 inch thick slices. Set aside.
Heat a large grill pan over medium high heat and coat with cooking spray. Remove shrimp from bag and discard marinade. Cook shrimp for approximately 3 minutes on each side or until done.
In a large bowl, combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes. Add remaining vinaigrette and toss gently. Place salad on serving platter, arrange shrimp and eggs over lettuce, sprinkle with olives and capers, serve immediately.