4 servings
Ingredients
| 4 |
cloves |
garlic |
|
| 1 |
pound |
poached shrimp |
|
| 1 |
bunch |
asparagus |
trimmed and cut into 1" pieces |
| 3 |
tablespoons |
vegetable broth |
|
| 1 |
|
fresh tomato |
diced into 1/2-inch pieces |
| 3 |
tablespoons |
chopped fresh parsley |
(or 3 tsp dried parsley if fresh not available) |
| 1 |
|
small |
head of romaine lettuce |
| 2 |
ounces |
goat cheese |
crumbled |
|
|
salt and pepper to taste |
|
|
|
-- Dressing -- |
|
| 3 |
tablespoons |
fresh lemon juice |
|
| 2 |
tablespoons |
extra virgin olive oil |
|
| 1 |
tablespoon |
Dijon mustard |
|
| 1 |
teaspoon |
honey |
|
|
|
salt and pepper to taste |
|
Preparation
Press garlic and let sit for at least 5 minutes to bring out its hidden health benefits.
Make sure shrimp is completely thawed and patted dry with a towel, or it will dilute the flavor of the salad.
Add broth to medium skillet and after it has heated up, Healthy Sauté asparagus for 5 minutes.
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 crumbled goat cheese, if desired.
----------
31-40 shrimp work well.
