Instructions: Put the artichoke in a saucepan and cover with water. Add the vinegar, oil, bay leaf, and 1 teaspoon salt. Bring to a boil, cover and simmer until a leaf pulls away easily and the base is tender, 30-45 minutes.

Drain and let cool. Remove all the leaves of the artichoke, keeping those that have a good edible portion on the ends.

Mash the garlic with the 1/4 teaspoon salt. Mix together cream cheese, hot pepper sauce, garlic-salt mixture, and milk to form a smooth paste. Spread a small amount (about 1/2 teaspoon) on the base of each leaf and place a small shrimp on top of the paste; sprinkle the shrimp with paprika.

Arrange the finished leaves on a round serving tray in concentric circles, placing the largest leaves along the edge and the smallest in the center.

The center should be almost standing up so that they resemble the center of a flower.

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