Skewered Grilled Shrimp and Artichoke Hearts
Degree of Difficulty: 1

1 quart ice water
2 teaspoons salt
32 large shrimp, peeled and deveined
6 tablespoons olive oil
2 garlic cloves, minced

Freshly ground black pepper
16 Chef's Harvest® marinated quartered artichoke hearts

Combine salt and ice water. Soak shrimp in ice water for 30 minutes. After soaking, drain and pat dry shrimp.

Combine olive oil, garlic and pepper. Marinate shrimp in olive oil mixture for at least 30 minutes.

Thread 4 shrimp and 4 marinated artichoke hearts (alternating) on wood or metal skewers. Grill over medium-hot fire or broil, turning once, until lightly charred, but still moist, about 4 minutes.

Serves 4 as an appetizer or light dinner