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25 minutes
Prep: 20 minutes
Cook: 5 minutes
1698 calories per serving view nutrition facts
1 servings
suggest servings
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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.
| % Daily Value* | |
| Total Fat 120.0g | 184% |
| Saturated Fat 18.0g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 898mg | 299% |
| Sodium 1713mg | 71% |
| Total Carbohydrate 40.0g | 13% |
| Dietary Fiber 18.0g | 74% |
| Sugars 18.0g | |
| Protein 116.0g | 232% |
| Vitamin A | 176% | Vitamin C | 174% | |
| Calcium | 55% | Iron | 175% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Are you one of those people who frequently request substitutions when ordering meals in restaurants? You know who you are. All you "sauce-on-the-siders," ingredient changers, and...
This is the best recipe. The key is to drain and dry the potatoes. Perfact
