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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great. Ingredients:
1 pound fresh asparagus |
3/4 pound cooked shrimp - peeled and deveined |
1/3 cup mayonnaise |
1 tablespoon lemon juice |
6 artichoke hearts, drained |
1 cup french dressing |
2 hard-cooked eggs, chopped |
6 sprigs fresh parsley |
Directions:
1. Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
2. Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.
3. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.
4. Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
5. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
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