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. Photo credit: Amy Johnson from She Wears Many Hats.
15m
PREP TIME
10m
COOK TIME
199
CALORIES
9
INGREDIENTS
Servings: 4
Ingredients
- 1 pound thin asparagus, trimmed and cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon McCormick Gourmet™ Organic Dill Seed
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 medium shallot, finely chopped (about 2 tablespoons)
- 1 teaspoon French's® Chardonnay Dijon Mustard Squeeze Bottle
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
INSTRUCTIONS
- 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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