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Ingredients
| red tomatoes (chopped): 2 tsp |
| balsamic vinegar: 1/4 cup |
| olive oil: 2 tsp |
| fresh basil (chopped): 1 tsp |
| Dijon mustard: 2 tsp |
| garlic: 2 cloves |
| granulated sugar: 1/4 tsp |
| frozen shrimp: 12 oz |
| water: 4 cups |
| garlic: 1 clove |
| asparagus: 8 oz |
| assorted salad greens: 6 cups |
| pears: 2 |
Shrimp salad
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes. Drain.
2. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours.
3. Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic. Rinse shrimp under cold running water; drain well. Cover and chill for 4 to 24 hours.
4. To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing. Makes 4 servings.