Asparagus and shrimp in a light vinaigrette makes a perfect dish for an elegant luncheon. Serve over a mix of greens or with an orzo or couscous salad.

Makes 4 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 199
Sodium: 374mg
Fat: 11g
Carbohydrates: 5g
Cholesterol: 168mg
Fiber: 1g
Protein: 2g

Asparagus and Shrimp Salad with Lemon Dill Vinaigrette

• Low Calorie  • Low Carbohydrates

Ingredients

1 pound thin asparagus, trimmed and cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
1 teaspoon McCormick® Gourmet Collection Dill Seed
3 tablespoons olive oil
2 tablespoons lemon juice
1 medium shallot, finely chopped (about 2 tablespoons)
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt

Directions

1. Cook asparagus in boiling water in large saucepan 3 to 4 minutes or just until tender-crisp. Immediately place in bowl of ice water until cold. Repeat cooking and chilling process with shrimp. Drain well. Place in large bowl.

2. Meanwhile, toast dill seed in small skillet on medium heat 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.

3. Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Add to asparagus and shrimp; toss to coat well. Serve immediately.

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