French-Style Shrimp Salad

Ingredients

• 14 ounce artichoke hearts drained quartered canned
• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons capers 
• 2 teaspoons dijon mustard 
• 2 tablespoons olive oil extravirgin
• 0.7 cup fat-skimmed beef broth fat-free
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 6  garlic clove halved
• 3 large hardboiled eggs sliced into quarters
• 0.5 pound haricots verts 
• 2 tablespoons juice of lemon fresh
• 0.5 cup olives 
• 1 cup bell pepper red () ( 1 medium)
• 0.8 pound potatoes - remove skin red
• 4 cups the of 1 cos lettuce 
• 5 cups the salad 
• 2 pounds shrimp deveined peeled
• 2 tablespoons tarragon vinegar 
• 3 medium tomatoes cut into 6 wedges

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• ziploc bags
• grill pan

Directions

1. To prepare vinaigrette, drop garlic through food chute with food processor on; process until minced.
2. Add broth and next 7 ingredients (through black pepper); process until well blended.
3. 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.
4. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 8 minutes.
5. Add haricots verts to pan; cook 2 additional minutes or until haricots verts are crisp-tender and potatoes are tender.
6. Drain and rinse with cold water; drain.
7. Cut potatoes into 1/4-inch-thick slices. Set aside.
8. Heat a large grill pan over medium-high heat. Coat pan with cooking spray.
9. Remove the shrimp from bag, and discard marinade.
10. Add shrimp to pan. Cook 3 minutes on each side or until the shrimp are done.
11. Combine potatoes, haricots verts, greens, lettuce, bell pepper, tomatoes, and artichokes in a large bowl.
12. Add remaining vinaigrette, tossing gently to coat.
13. Place lettuce mixture on a serving platter. Arrange shrimp and eggs over lettuce mixture; sprinkle with olives and capers.
14. Serve immediately.