1 Tbsp of Garlic Joy with Sun-Dried Tomatoes

5 Oz of Joy’s Gourmet Artichoke Salad

1 pound of peeled shrimp

1 large yellow tomato (maybe replaced with red tomato)

2 Tbsp of Pine nuts

Parmesan Cheese

Preparations:

Cut tomato into wedges and saute with the Garlic Joy for 2 minutes.  Add the shrimp and cook until shrimp is done (turns pink).  Add the Artichoke Salad to the skillet and cook for 2 more minutes. Serve over fresh pasta.  Garnish with toasted pine nuts (optional) and fresh grated Parmesan cheese.

Recipe yields two servings