Asparagus Shrimp Salad


1 ½ lb of asparagus, cleaned.
1 lb of shrimp, shelled and cleaned.
1 oz of grated Monterey Jack cheese.
1 medium red bell pepper, sliced.
¼ cup of green onion, sliced.
2 tablespoons of parsley, minced.
One slice of lemon
Lettuce leaves.

½ cup of salad oil.
4 tablespoons of vinegar.
1 tablespoon of parsley.
1 tablespoon of basil.
1 tablespoon of oregano.
¼ teaspoon of salt.
Dash of cayenne.
Pinch of pepper.


Combine all of the dressing ingredients.

Cook the shrimp; drain and set aside.

Cook the asparagus until crisp-tender; drain well.

Place the shrimp, asparagus and slice of lemon in mixing bowl.

Pour the herb dressing over all, cover and refrigerate, stirring once or twice.

Combine the red bell pepper, onion and parsley.

To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese.

Serve with the pepper/onion/parsley mixture.

If you like this, more similar articles about asparagus recipes and shrimp recipes are available.

Published in: on August 27, 2007 at 11:18 am  Leave a Comment  

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