Shrimp & Asparagus Spring Salad
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Shrimp & Asparagus Spring Salad

Prep: 15 minutes plus cooling
Cook: 1 minute • Serves: 4

2 cups sugar snap peas
1/2 cup sliced shallots
1 pound cooked 51-60 count tail-off peeled and deveined shrimp, thawed if necessary
2 cups lightly packed coarsely chopped fresh mint
6 large asparagus spears, thinly shaved
1/2 cup coarsely chopped Our Family® Whole Roasted & Salted Almonds
1/4 cup lemon basil vinaigrette
1/4 teaspoon Our Family® Salt
1/4 teaspoon ground Our Family® Black Pepper Spice Grinder
Lemon wedges for garnish (optional)

1.Fill medium bowl with ice and cold water. In medium saucepot, heat 6 cups water to a boil over high heat. Add peas and shallots; cook 1 minute or until tender-crisp. Drain and transfer pea mixture to ice water bowl; let stand 10 minutes or until completely cooled. Drain pea mixture; pat dry with paper towel.

2.In large bowl, toss shrimp, mint, asparagus, almonds, vinaigrette, salt, pepper and pea mixture. Makes about 6 cups.

3.Serve salad garnished with lemon wedges, if desired.

Approximate nutritional values per serving (1-1/2 cups):
363 Calories, 22g Fat, 3g Saturated Fat, 159mg Cholesterol, 721mg Sodium,
19g Carbohydrates, 5g Fiber, 5g Sugars, 0g Added Sugars, 24g Protein

Chef Tip
A mandoline can be used to thinly shave asparagus.


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