* Pasta with Shrimp and Artichoke Hearts
* Marinated Cucumber and Carrot Salad
* Bread of your choice

Pasta With Shrimp And Artichoke Hearts
Guaymas Restaurant, Tiburon, California

Makes 4 servings

  1 tablespoon vegetable oil
  1 red onion, sliced
  1/2 teaspoon chopped garlic
  2 tomatoes, cut into bite-sized pieces
  Salt and freshly ground black pepper
  8 large shrimp, peeled and deveined
  1 cup artichoke hearts, cooked and packed in water
  1/2 pound pasta, cooked
  Chopped parsley, for garnish

 1. Heat the oil in a sauté pan over medium-high heat, sauté the red onion,
 stirring, for about 4 minutes. Add the garlic and stir for several
 seconds. Do not allow the onion or garlic to brown.

 2. Add the tomatoes and salt and pepper, to taste. Turn up the heat to
 high, stir and cook for 2 minutes.

 3. Add the shrimp, stir, reduce heat, and simmer for 2 minutes more. Add
 the artichokes and cook another 2 minutes. Stir while the sauce thickens
 slightly and the shrimp cook.

 4. Combine the cooked pasta with sauce in the pan and, over low heat, toss
 until heated through. Divide among four plates and garnish with parsley.
 Serve immediately.

 Copyright 1995 Acorn Associates, Ltd.

 Marinated Cucumber and Carrot Salad

  4 carrots, peeled and thinly sliced
  4 cucumbers, peeled and thinly sliced
  1/4 cup chopped pimento
  1/4 cup chopped fresh chives or parsley
  2+1/2 cups water
  1 cup rice or white wine vinegar
  6 tablespoons sugar
  1+1/2 teaspoons salt

 1. In a mixing bowl, combine the carrots, cucumbers, pimento, and chives
 or parsley. Add the water, vinegar, sugar and salt. Stir to mix.

 2. Cover the bowl and refrigerate for at least 2 hours before serving.

 Copyright 1995 Acorn Associates, Ltd.