Ingredients
1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 garlic cloves, minced
4 tablespoons olive oil, divided
1 pound peeled/deveined large shrimp
2 cups (1-inch) cut asparagus
7 cups torn romaine lettuce
1 cup trimmed watercress
Preparation
1. Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.
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