Asparagus And Shrimp Salad
|Shrimp||1 1⁄2 Pound|
|Thin lemon slice||1|
|Onion slice||1 Small|
|Bay leaf||1 Small|
|Boiling water||1 Cup (16 tbs)|
|Frozen asparagus||10 Ounce|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Dried tarragon||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Lettuce||1 Cup (16 tbs)|
Wash shrimp and combine in saucepan with lemon, onion, bay leaf, peppercorns, celery leaves and 1/2 tsp. salt.
Add boiling water to cover.
Bring to a boil, turn down heat, cover and simmer about 5 minutes or until shrimp are bright pink.
Drain, shell and clean shrimp.
Cool and chill.
Cook asparagus according to package directions but check carefully to be sure it isn't overcooked.
Put asparagus spears and shrimp in a single layer in a glass dish.
Combine oil, lemon juice, tarragon, mustard 1/2 tsp. salt and paprika and pour over Cover and chill very well, spooning the marinade over the shrimp and aspar agus occasionally.
Drain shrimp and asparagus at serving time.
Cover 8 salad plates with lettuce.
1 or 2 or 3 stalks of asparagus on lettuce for each serving.
Hook shrimp around the stalks, dividing them evenly among the servings.
Spoon a little of the marinade over each.
Note: Replace fresh shrimp with three 4 1/4 -oz. cans, if desired.
Rinse under cold water and chill,omitting cooking.
If you are making this salad when fresh asparagus is in season, use about 1 1/2 lb. cooked fresh asparagus.