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| 1 | pound | shrimp | shelled and cleaned |
| 1 1/2 | pounds | asparagus | |
| 1 | each | lemon | thin slice |
| 1/4 | cup | scallions, spring or green onions | sliced |
| 2 | tablespoons | parsley leaves | minced |
| 1 | medium | tomato | diced |
| 1 | x | lettuce | leaves |
| 1 | ounce | monterey jack cheese | grated |
| Dressing | |||
| 1/2 | cup | vegetable oil | |
| 4 | tablespoons | vinegar | |
| 1/4 | teaspoon | salt | |
| 1 | dash | cayenne pepper | cayenne |
| 1/8 | teaspoon | black pepper | |
| 1 | tablespoon | parsley leaves | |
| 1 | tablespoon | basil | |
| 1 | tablespoon | oregano | |
| 1 | tablespoon | chervil | |
Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice.
Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.
DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.
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Root vegetables are plants prized for their edible roots or stems. They include turnips, beets, radishes, carrots, rutabagas, salsify, parsnips, and ...
This is a beautiful dish that is versatile as far as what it is served with. Experiment!