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



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:

  1. Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the
  2. Cook asparagus in lightly salted boiling water for about 3 minutes. Drain and make sure asparagus is dried of excess water with paper
  3. Cut tomatoes in half, remove seeds and cut out excess pulp. Cut into about ½ inch
  4. 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
  5. Discard outer leaves of lettuce head, rinse, dry and chop. Serve shrimp mixture on bed of


Serves 3 – 4

pdf of recipe can be found here