Cut shrimp in thirds and toss in a bowl with mayonnaise, lemon juice and zest, red pepper, shallots, chives, dill, and salt and pepper to taste. Remove leaves and chokes from artichoke bottoms. Center bottoms on plates and arrange some of leaves around in a pretty design. Fill bottoms with shrimp salad to overflowing. Sprinkle with extra chives and serve with bread.
Yield: 2 servings