ASPARAGUS AND SHRIMP SALAD RECIPE WITH LEMON DILL VINAIGRETTE

Asparagus and Shrimp Salad Recipe with Lemon Dill Vinaigrette image

Provided by @MakeItYours

Number Of Ingredients 19

Ingredients:
1 teaspoon Dill Seeds
3 tablespoons olive oil
2 tablespoons lemon juice
1 medium shallot, finely chopped (about 2 tablespoons)
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1 pound thin asparagus, trimmed and cut into 2-inch pieces
1 pound large shrimp, peeled and deveined
Directions:
In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.
Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.
Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set asi
Repeat cooking and chilling process with shrimp. Drain well. Add shrimp to asparagus in large bowl.
Add vinaigrette to asparagus and shrimp; toss to coat well. Serve immediately. Or cover and refrigerate until ready to serve.
Recipe from McCormick.
Asparagus and Shrimp Salad Recipe with Lemon Dill Vinaigrette \| shewearsmanyhats.com
Originally published June 18, 2014. Recipe from McCormick.

Steps:

In a small skillet over medium heat, toast dill seed for about 1 to 2 minutes or until fragrant. Immediately remove from hot pan to avoid over-toasting.Mix oil, lemon juice, shallot, dill seed, mustard, sugar and salt in small bowl with wire whisk until well blended. Set aside.Bring a stock pot full of water to a boil. Add asparagus and cook 3 to 4 minutes or just until tender-crisp. Using a slotted spoon, immediately transfer asparagus to a bowl of ice water until cold to halt cooking. Transfer to a large bowl and set aside.Repeat cooking and chilling process with shrimp. Drain well. Add shrimp to asparagus in large bowl.Add vinaigrette to asparagus and shrimp; toss to coat well. Serve immediately. Or cover and refrigerate until ready to serve.