Asparagus Shrimp Salad
By: Sheri Wetherell
Published: Sunday, December 6, 2009 - 2:45am

Ingredients




1 pound Shrimp shelled and cleaned
1 1/2 pounds Cleaned asparagus
1 Thin lemon slice
1/4 cup Sliced green onion
2 tablespoons Minced parsley
1 medium Diced tomato
Lettuce leaves
1 ounce Grated Monterey jack cheese
1/2 cup Salad oil
4 tablespoons Vinegar
1/4 teaspoon Salt
Dash cayenne
1/8 teaspoon Pepper
1 tablespoon Parsley
1 tablespoon Basil
1 tablespoon Oregano
1 tablespoon Chervil

Preparation

1 Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. 2 DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.