Description
A cool shrimp salad with asparagus and artichokes. Canned artichoke hearts are fine, but fresh cooked can be great.
Ingredients
- 1 pound fresh asparagus
- ¾ pound cooked shrimp – peeled and deveined
- ⅓ cup mayonnaise
- 1 tablespoon lemon juice
- 6 artichoke hearts, drained
- 1 cup French dressing
- 2 hard-cooked eggs, chopped
- 6 sprigs fresh parsley
Instructions
- Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.
- Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl
- combine shrimp and asparagus
- mix gently with mayonnaise and lemon juice.
- In a separate bowl
- marinate the artichoke hearts in 1 cup French dressing.
- Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.
- Drain the artichoke bottoms and garnish each with a dollop of mayonnaise
- 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 40 mins
Servings: 6