Shrimp and garlic salad

By dgebo

This shrimp salad is a meal by itself, or a wonderful compliment to a larger meal as a side dish. It is best to buy shrimp that is still frozen. Shrimp that has already been thawed has a very short shelf life and will not be nearly as flavorful. Make sure your shrimp is the freshest possible.

222 cal

Ingredients

• 1 lb medium cooked shrimp, frozen
• 1 bunch asparagus, 1" pieces (discarding bottom fourth)
• 1 fresh tomato, seeded, cut 1" pieces
• 4 medium cloves garlic, pressed
• 3 T chopped fresh parsley
• small head of romaine lettuce, chopped
• *optional 2 oz crumpled goat cheese
• salt and pepper to taste
• Dressing
• 3 T fresh lemon juice
• 2 T extra virgin olive oil
• 1 T Dijon mustard
• 1 t honey
• salt and pepper to taste

Details

Servings 4
Adapted from whfoods.org

Preparation

Step 1

Make sure shrimp is completely thawed and patted dry with a paper towel, or it will dilute the flavor of the salad.

Cook asparagus in lightly salted boiling water for about 3 minutes. Drain and make sure asparagus is dried of excess water with paper towels.

Cut tomatoes in half, remove seeds and cut out excess pulp. Cut into about ½ inch pieces.

Whisk together lemon, oil, mustard, honey, garlic, salt and pepper. Toss shrimp, asparagus, parsley, and tomato with dressing and herbs. Allow shrimp salad to marinate for at least 15 minutes.

Discard outer leaves of lettuce head, rinse, dry and chop. Serve shrimp mixture on bed of lettuce and top with crumpled goat cheese if desired.