Prosciutto-Wrapped Shrimp on Artichoke, Fennel, and Tomato Salad

Ingredients

• 64 ounces artichokes 
• 0.1 teaspoon pepper black freshly ground
• 1.5 tablespoons butter 
• 1 tablespoon capers 
• 1 cup cherry tomatoes halved
• 1.5 teaspoons dijon mustard 
• 1 tablespoon olive oil extravirgin
• 1 cup fennel bulb thinly sliced
• 2 tablespoons basil fresh thinly sliced
• 1  garlic clove minced
• 2  garlic cloves minced
• 0.5 teaspoon hot sauce (such as Tabasco)
• 1 pound shrimp deveined peeled
• 0.3 cup juice of lemon fresh
• 1 tablespoon juice of lemon fresh
• 1 teaspoon lemon rind grated
• 1 tablespoon juice of lime fresh
• 1 teaspoon paprika 
• 3 ounces pancetta very thin
• 0.5 cup bottled roasted bell peppers red thinly sliced
• 0.3 teaspoon sugar 
• 4 cups water 
• 1 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• broiler
• dutch oven
• broiler pan

Directions

1. To prepare dressing, combine first 8 ingredients, stirring with a whisk; set aside.
2. To prepare salad, combine water and 1/3 cup lemon juice in a Dutch oven.
3. Cut off stem of each artichoke to within 1/2 inch of base; peel stem.
4. Cut 1 inch off tops of artichokes.
5. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom.
6. Cut artichokes lengthwise into quarters; place in lemon water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender.
7. Drain and plunge into cold water.
8. Drain well.
9. Remove fuzzy thistles from bottoms with a spoon.
10. Combine artichokes, fennel, and next 4 ingredients (fennel through capers) in a large bowl.
11. Drizzle dressing over salad; toss gently to coat. Set aside.
12. To prepare shrimp, melt butter in a small saucepan over low heat.
13. Add 2 garlic cloves; cook 1 minute, stirring frequently.
14. Add rind and next 4 ingredients (rind through hot sauce), stirring with a whisk.
15. Preheat broiler.
16. Cut prosciutto slices lengthwise into 1/2-inch strips. Wrap prosciutto strips around shrimp. Arrange shrimp on a broiler pan coated with cooking spray.
17. Brush shrimp with half of butter mixture; broil 3 minutes.
18. Remove pan from oven. Turn shrimp; brush with remaining butter mixture. Broil an additional 3 minutes or until shrimp are done.
19. Arrange 1 1/2 cups salad on each of 4 plates. Top each serving with about 4 ounces prosciutto-wrapped shrimp.