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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp with cold water; pat dry with paper towels. In a large saucepan, bring water to a boil. Add shrimp, simmer, uncovered, for 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse under cold running water; drain. Set aside.
In a covered large skillet, cook asparagus in a small amount of boiling lightly salted water about 3 minutes or until crisp-tender; drain in a colander. Run under cold water until cool.
Divide asparagus (or salad greens) among four dinner plates; top with watercress, shrimp and cherry tomatoes. Drizzle with dressing. Sprinkle with cracked black pepper and, if desired, feta cheese. Serve with cracker bread.