Lemon-Tarragon Shrimp Salad
- 1 of 2 Fill medium saucepan two-thirds with water; bring to a boil. Add shrimp; cook 2 minutes or until just firm. With slotted spoon, remove. Return water to a boil. In same saucepan, cook asparagus 2 minutes or until just tender. Drain; rinse asparagus and shrimp with cold water.
- 2 of 2 In large bowl, combine shrimp, asparagus, red pepper, celery and scallions. In small bowl, stir together mayonnaise, tarragon, lemon rind, lemon juice, salt and cayenne. Add to shrimp mixture; toss to evenly coat shrimp. Cover and refrigerate until well chilled, about 20 minutes. Serve on lettuce leaves. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 4 g sat. fat, 143 mg chol., 2 g fiber, 593 mg sodium, 19 g pro., 318 kcal cal., 24 g Fat, total, 7 g carb.