Asparagus and Shrimp Salad with Lemon Dill Vinaigrette

Name: Asparagus and Shrimp Salad with Lemon Dill Vinaigrette
Prep time: 15 min
Cook time: 10 min
Yield: 4
Cuisine: American,
Ingredients: 1 pound thin asparagus trimmed and cut into 2-inch pieces; 1 pound large shrimp peeled and deveined; 1 tsp McCormick Gourmet™ Organic Dill Seed; 3 tbsps olive oil; 2 tbsps lemon juice; 1 medium shallot finely chopped (about 2 tablespoons); 1 tsp French's® Dijon Mustard; 1/2 tsp sugar; 1/4 tsp salt

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