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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 1 |
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Directions: Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain
well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb
dressing over all, cover and chill well, stirring once or twice. Combine
onion, parsley and tomato. To serve, drain shrimp asparagus mixture and
arrange on plate with lettuce and cheese. Serve with tomato mixture.
DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil,
chervil and oregano.
| Ingredients:
1 Pound(s) Shrimp shelled and cleaned
1 1/2 Pound(s) Cleaned asparagus
1 Thin lemon slice
1/4 Cup(s) Sliced green onion
2 Tablespoon(s) Minced parsley
1 medium Diced tomato
1 Ounce(s) grated monterey jack cheese
1/2 Cup(s) Salad oil
4 Tablespoon(s) Vinegar
1/4 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/8 Teaspoon(s) Pepper
1 Tablespoon(s) (4 0Z.) Boned, Skinned
1 Tablespoon(s) Basil
1 Tablespoon(s) Chervil |
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