LEMON-TARRAGON SHRIMP SALAD

By [e-mail]

4 servings
Prep: 15 minutes
Cook: about 5 minutes
Refrigerate: 20 minues

Ingredients

• 1 lb medium shrimp, cleaned and halved lengthwise
• 1/2 lb asparagus, cut in 1 inch pieces
• 1 sweet red pepper, chopped
• 1 celery rib, slices
• 3 scallions, thinly sliced
• 1/2 C mayonnaise
• 1 T chopped fresh tarragon or 1 t dried
• 2 t grated lemon rind
• 1/2 t salt
• 1/8 t cayenne

Preparation

Step 1

1. Fill medium saucepan two-thirds with water; bring to a boil. Add shrimp; cook 2 minutes or until just firm. With slotted spoon, remove. Return water to a boil. In same saucepan, cook asparagus 2 minutes or until just tender. Drain; rinse asparagus and shrimp with cold water.

2. In large bowl, combine shrimp asparagus, red pepper, celery and scallion. In small bowl, stir together mayonnaise, tarragon, lemon rind, lemon juice, salt and cayenne. Add to shrimp mixture; toss to evenly coat shrimp. Cover and refrigerate until well chilled, about 20 minutes. Serve on lettuce leaves.