1 large artichoke
1 3oz pkg light cream cheese (room temp.)
dash of Tabasco sauce (to taste)
1/2 tsp garlic powder
1/2 lb small cooked shrimp
Trim spiky tips off artichoke (with scissors). Cut stem flush with bottom of artichoke. Set in cooking pan, fill with water about 1/2 way up artichoke & add 1 tsp salt. Bring to a boil & let simmer 45 min to 1 hr, until heart is tender.
Let artichoke cool. Pull leaves, using ones with the largest edible portions.
Combine cream cheese, tabasco & garlic powder.
Place a small portion of cream cheese mixture at base of each leaf, top with one shrimp & sprinkle with paprika.
Arrange leaves on a platter in the shape of a flower. Set artichoke heart in centre of flower & top with remaining cream cheese mixture & shrimp.