SHRIMP SALAD
Ingredients:
1 lb medium cooked shrimp, best bought still frozen
1 bunch asparagus cut into 1 inch lengths, discarding bottom fourth, (cut entire bunch at the same time) 1 fresh tomato, seeds and excess pulp removed cut into 1/2 inch pieces
4 medium cloves garlic, pressed 3 TBS chopped fresh parsley
small head of romaine lettuce, chopped
*optional 2 oz crumpled goat cheese
salt and fresh cracked black pepper to taste
Dressing
3 TBS fresh lemon juice
2 TBS extra virgin olive oil 1 TBS Dijon mustard
1 tsp honey
salt and fresh cracked black pepper to taste Directions:
- Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the
- Cook asparagus in lightly salted boiling water for about 3 minutes. Drain and make sure asparagus is dried of excess water with paper
- Cut tomatoes in half, remove seeds and cut out excess pulp. Cut into about ½ inch
- Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15
- Discard outer leaves of lettuce head, rinse, dry and chop. Serve shrimp mixture on bed of
Serves 3 – 4