1 1/2 lbs. large (10 - 12 ct.) shrimp, peeled and deveined with tails left intact
1 can (15-oz.) artichoke hearts, well drained and cut in half
2 tsp. olive oil
sprigs of cilantro for garnish
6 small bamboo skewers soaked in lemon water
Combine the marinade ingredients in a medium bowl.
Place the shrimp and artichokes into a half-gallon storage bag. Add all but 1/3 c. of marinade to the shrimp. The reserved marinade can be used as a dipping sauce when serving. The shrimp should marinate for at least 1 hour and no more than 2 hours.
After marinating, thread the shrimp and artichokes onto the skewers, 3 shrimp and 3 artichoke halves per skewer.
In an electric convection oven, position the oven rack in the middle slot with the rack oriented upwards. Preheat for 5 minutes on Broil.
Spread olive oil on a 9x13-in. nonstick baking sheet. Place the skewered shrimp on sheet and broil in the convection oven for 2 - 3 minutes on each side.
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