Asparagus and Shrimp Salad with Lemon Dill Vinaigrette
main dishes

Asparagus and Shrimp Salad with Lemon Dill Vinaigrette

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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

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Ingredients

4

Servings

  • 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 Dijon Mustard
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt

Instructions

  • 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

  • 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

  • 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

Nutrition information (per Serving)

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