Stingray With Shrimp And Artichoke Vinaigrette Recipe

• 1 1/2 lb cleaned Stingray fillets - (to 2)
•     Salt to taste see * Note
• 1/2 c. seasoned flour for dredging
• 1/4 c. extra virgin olive oil
• 1/4 c. extra-virgin extra virgin olive oil plus
• 2 Tbsp. extra-virgin extra virgin olive oil
• 2 Tbsp. chopped shallots
• 1 tsp chopped garlic
• 1 tsp minced thyme
• 1/2 x red onion julienned
• 1/4 c. fresh lemon juice plus
• 2 Tbsp. fresh lemon juice
• 3 x plum tomatoes seeded, julienned
• 1/4 c. Kalamata olives pitted, halved
•     (or possibly other black brine-cured olives)
• 1 c. cooked artichoke hearts thinly sliced
• 1/2 lb cooked shrimp cut in half
•     down the center
• 1 tsp salt
• 1/2 tsp crushed red pepper
• 1/4 c. chiffonade basil

Directions