Lemon-Tarragon Shrimp Salad
Recipe from
Family Circle
A medley of shrimp, asparagus, and red pepper served on a bed of lettuce becomes a colorful main-dish salad. It tastes best served chilled.
Servings:
Makes 4 servings.
Prep Time:
15 mins
Total Time:
40 mins
Ingredients
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1 poundmedium shrimp, cleaned and halved lengthwisesee savings
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1/2 poundasparagus, cut in 1-inch piecessee savings
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1sweet red pepper, choppedsee savings
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1celery rib, slicedsee savings
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3scallions, thinly slicedsee savings
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1/2 cupmayonnaisesee savings
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1 tablespoonchopped fresh tarragon or 1 teaspoon driedsee savings
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2 teaspoonsgrated lemon rindsee savings
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2 tablespoonslemon juicesee savings
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1/2 teaspoonsaltsee savings
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1/8 teaspooncayennesee savings
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Lettuce leavessee savings
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Directions
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 scallions. 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. Makes 4 servings.
Nutrition information
Per serving: Calories 318, Total Fat 24 g, Saturated Fat 4 g, Cholesterol 143 mg, Sodium 593 mg, Carbohydrate 7 g, Fiber 2 g, Protein 19 g.
Percent Daily Values are based on a 2,000 calorie diet
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