Shrimp and Artichoke Salad
Bring a second pot of salted water to a boil and drop in the broccoli florets. Cook until the stems are just tender, 3 to 5 minutes; do not overcook. Remove the florets from the water with a slotted spoon or skimmer and drop into a bowl of ice water. This will stop the cooking process and help set the brilliant green color. When the broccoli is cool, drain well and reserve.
Cut the artichokes into halves or quarters, depending on their size and combine in a mixing bowl with the shrimp, broccoli and scallions.
Add the sherry mayonnaise, toss, season with salt and pepper and toss again. Cover and refrigerate until ready to serve. Serves 6 portions