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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

SALAD MIGNON

Serves: 4

4 ounces small cooked shrimp
3 medium artichoke bottoms
1/2 cup mayonnaise
1 tablespoon heavy cream
1/8 teaspoon cayenne pepper
4 large lettuce leaves

Dice shrimp and artichoke bottoms. Mix mayonnaise and heavy cream and cayenne pepper.
Combine with shrimp and artichoke. Serve on lettuce leaves.


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