Shrimp and Artichoke Salad

This is adapted from Craig Claiborne, "The New York Times International Cookbook".

  • 2 pounds medium shrimp
  • 1 egg yolk
  • 1 lemon
  • 1 tablespoon Dijon mustard
  • Salt to taste
  • 3/4 cup olive oil
  • 2 shallots
  • 1 bunch basil
  • 2 tablespoons capers
  • 2 cans artichoke hearts
  • Tabasco sauce to taste
  • 1 head Boston lettuce

Peel the shrimp and cook for 1 minute in boiling water. Set aside to cool.

Allow the egg yolk to reach room temperature in a ceramic bowl. Beat with a wire whisk until slightly thickened. Stir in the mustard and the juice of 1/2 lemon. Add the olive oil in a thin stream, whisking gently, to make a mayonnaise. Thin to the desired consistency with the remaining lemon juice.

Mix the shrimp and mayonnaise in a large bowl. Add the shallots (peeled and minced), the basil (chopped), and the capers, and combine thoroughly. Gently squeeze the water from the artichokes, cut into quarters, and mix them gently into the salad. Season to taste with Tabasco sauce.

Arrange the lettuce leaves on a serving platter and cover with the salad.