INGREDIENTS

2 zucchinis
3 large tomatoes
4 cooked artichoke hearts, sliced
9 oz fresh shrimp
2 hard-boiled eggs, sliced
Mustard dressing
Lettuce

INSTRUCTIONS

Preparation time: 25 min
6 servings

1. Cut the zucchini into slices 1/2 inch thick.

2. Cook for 2 minutes in boiling salted water.

3. Remove from water with a slotted spoon and drain,

4. Dry with a paper towel.

5. Plunge the tomatoes into boiling water and let them just enough so that the skin comes off.

6. Remove, let cool and peel. Cut the flesh into quarters

7. Put all the vegetables and shrimp in a large bowl; season well.

8. Drizzle with dressing and toss well.

9. Correct the seasoning.

10. Serve on lettuce leaves and garnish with slices of hard boiled eggs.