Recipe for Shrimp and Artichoke Pasta Salad with Pine Nuts 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
9 oz Artichoke hearts, quartered
2/3 lb Shrimp, cooked, peeled
1/4 cup Red wine vinegar
2 tbl Dijon mustard
2 tbl Fresh chives, chopped
1 whl egg yolk
1 tbl Shallots, minced
1/2 cup Canola oil
Pepper, to taste
1/2 lb Pasta shells, cooked
Instructions:
Instructions: Place artichoke hearts and shrimp in large bowl.

Combine vinegar, mustard, chives, egg yolk and shallots in food processor or blender. Puree.. Gradually add oil in a thin stream while machine is running. Season to taste with pepper.

Add cooked pasta to shrimp and artichokes. Pour dressing mixture over pasta, shrimp and artichokes and mix gently but thoroughly. Cover and refrigerate at least 3 hours. (Can be made up to one day ahead to this point).

Stir in sunflower seeds just before serving.

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