Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Shrimp Salad




Source of Recipe


Source: Better Homes and Gardens


List of Ingredients




2 tablespoons dried tomato pieces (not oil-packed)
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh basil
2 teaspoons Dijon-style mustard
2 cloves garlic, minced
1/4 teaspoon sugar
1/8 teaspoon pepper
12 ounces fresh or frozen peeled and deveined shrimp
4 cups water
1 clove garlic
8 ounces asparagus, cut into 2-inch lengths
6 cups torn mixed salad greens
2 medium pears, thinly sliced


Recipe



1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes. Drain.
2. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper. Cover and shake well. If desired, cover and chill for up to 24 hours.
3. Thaw shrimp, if frozen. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. Return to boiling. Simmer, uncovered, for 4 minutes. Add shrimp. Return to boiling. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque. Drain, discarding garlic. Rinse shrimp under cold running water; drain well. Cover and chill for 4 to 24 hours.
4. To serve, divide greens and pears among 4 salad plates. Top each with some of the shrimp and asparagus. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing. Makes 4 servings