Byrrh Cassis & Shrimp-Artichoke Canapés

Shrimp-Artichoke Canapés

1 medium artichoke
24 medium shrimp, cooked

Artichoke Mayonnaise

1/2 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon dillweed
1 dash hot sauce

Trim bottom stem from artichoke; place in saucepan of gently boiling, lightly salted water. Cover and simmer 25-30 minutes, or until leaves can be removed easily from artichoke. Drai and let cool.

Prepare Artichoke Mayonnaise: Mix prepared mayonnaise, lemon juice, Worcestershire, dillweed, and hot sauce. Pluck off leaves of artichoke and set aside. Discard choke of artichoke and mash heart with fork or purée in blender. Fold into mayonnaise.

Select 24 of best artichoke leaves and spread with Artichoke Mayonnaise. Top each leaf with 1 shrimp and arrange on serving tray. Cover with plastic wrap and chill thoroughly before serving.

Yield: 24 canapés

To Cook Shrimp

Fill saucepan half full with lightly salted water and bring to boil. Add shrimp: When water returns to boil cook 1 minute. Do not over cook.

Remove Shrimp from water, drain, and rinse with cold water. Peel and devein shrimp.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

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