Artichoke bottoms and shrimp with shallot vinaigrette

1 pound large shrimp (about 24)
Juice and pulp of 1 lime
1 tsp balsamic vinegar
2 tsp olive oil
2 shallots, minced
1 tbsp fresh thyme or 1 tsp dried thyme
8 artichoke bottoms, quartered
6 large Swiss chard leaves, chopped
2 scallions, minced

1. Peel and devein shrimp and steam in 1 inch of boiling water until curled and cooked through about 5 minutes.
2. In a small bowl, whisk together lime juice and pulp, vinegar, oil, shallots and thyme.
3. In a large serving dish, toss together artichoke and dressing. Add shrimp, chard, and scallions and toss well. Serve at room temperature or chilled.