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Romaine, Asparagus, and Watercress Salad & Shrimp Recipe

   
 

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     Romaine, Asparagus, and Watercress Salad & Shrimp

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   17
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 and deveined large shrimp
2 cups (1-inch) cut asparagus
7 cups torn romaine lettuce
1 cup trimmed watercress
Wheat Rolls with Orange Butter
Instructions
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.
Calories- 281 Fat- 16g Saturated fat- 2.3g Monounsaturated fat- 10.2g Polyunsaturated fat- 2.5g Protein- 26.2g Carbohydrate- 9.8g Fiber- 3.8g Cholesterol- 172mg Iron- 5.4mg Sodium- 476mg Calcium- 126mg
Serving Suggestions
Serve with Wheat Rolls with Orange Butter


Originally Submitted 4/21/2012





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