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.


Lemon-Tarragon Shrimp Salad

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Servings: Makes 4 servings.
Prep Time: 15 mins
Total Time: 40 mins
Related Categories: Asparagus, Celery, Lemons, Lettuce, Low Calorie Dinners, Low Calorie Dinners, Low Carb Fish Dishes, Peppers, Shrimp Salad, Shrimp Salad, Shrimp Salad, Shrimp Salad, Shrimp Salad
 
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Ingredients
  • 1  pound
    medium shrimp, cleaned and halved lengthwise
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  • 1/2  pound
    asparagus, cut in 1-inch pieces
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  • 1 
    sweet red pepper, chopped
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  • 1 
    celery rib, sliced
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  • 3 
    scallions, thinly sliced
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  • 1/2  cup
    mayonnaise
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  • 1  tablespoon
    chopped fresh tarragon or 1 teaspoon dried
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  • 2  teaspoons
    grated lemon rind
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  • 2  tablespoons
    lemon juice
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  • 1/2  teaspoon
    salt
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  • 1/8  teaspoon
    cayenne
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  •  
    Lettuce leaves
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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
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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