Shrimp & Asparagus Salad with Creole Mayonnaise Dressing
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Wednesday, 22 June 2011 16:21
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Johnny and Missy ½ pound medium size cooked shrimp, peeled and deveined 1 TBS white wine ½ tsp dried tarragon 1 clove garlic, pressed 1 tsp dried basil 1 tsp lime juice 2/3 bag romaine lettuce, washed, dried, and cut...

 

  • ½ pound medium size cooked shrimp, peeled and deveined
  • 1 TBS white wine
  • ½ tsp dried tarragon
  • 1 clove garlic, pressed
  • 1 tsp dried basil
  • 1 tsp lime juice
  • 2/3 bag romaine lettuce, washed, dried, and cut into bite-size pieces
  • 1/3 bag fresh spinach, washed, dried, and cut into bite-size pieces
  • 1 TBS olive oil
  • 1 tsp lemon juice
  • 1 bunch fresh asparagus
  • Cavender’s Greek seasoning
  • ½ lemon
  • small can sliced black olives

Creole Mayonnaise:

  • TBS green onions, chopped
  • TBS fresh parsley, chopped
  • ½ tsp crushed garlic
  • 1 TBS lime juice
  • 1 tsp Tabasco sauce
  • ¼ cup Creole mustard
  • ¾ cup mayonnaise
  1. In a small bowl, marinate shrimp in white wine and next 4 ingredients for 15 minutes
  2. In large bowl toss lettuce and spinach very lightly in olive oil and lemon juice
  3. Break tough ends from asparagus, season with Cavenders and lemon juice, and steam for 5-6 minutes, remove and place in bowl of ice and water
  4. In lettuce bowl add drained shrimp, drained asparagus, and black olives
  5. Pour about ¼ cup (more if desired) of the Creole mayonnaise dressing (recipe below); thoroughly mixing
  6. Serve on chilled salad plates, garnish with thinly sliced lemon and lime pieces

Creole Mayonnaise:

  1. Puree’ all ingredients in food processor or blender; chill

Serves 4-6

 

Last Updated on Wednesday, 06 July 2011 02:23