Shrimp and Asparagus Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I serve this chilled over a bad of crisp greens. It can also be served warm over pasta or rice. Serves 2 large portions or 4 appetizer portions. Ingredients:
1 lb raw baby shrimp (salad shrimp) |
1 bunch asparagus |
1 tomato, small dice |
3 lemons, juice of |
1 lemon, zest of |
2 tablespoons red wine vinegar |
1/2 cup vegetable oil |
1 teaspoon sugar |
1/4 cup fresh parsley, chopped |
2 teaspoons salt |
1/2 teaspoon pepper |
Directions:
1. Bring a large pot of water to boil. Fill a large bowl with water and ice.
2. Trim the though end of the asparagus and place in the boiling water. Let cook for about 3 minutes or until bright green and slightly tender. Remove the asparagus and place it in the ice bath until cool. Remove and set aside.
3. Pour the shrimp into the boiling water and cook for about 5 minutes or until no longer translucent. Remove the shrimp for the water and place in the water bath until cool.
4. In another large bowl whick together the lemon juice, zest, vinegar, oil, sugar, and parsley.
5. Cut the asparagus into 1 inch long pieces.
6. Stir the shrimp, tomato, and asparagus into the lemon dressing.
7. Add the salt and pepper, adjust seaoning to taste.
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