Asparagus and Seared Shrimp with Lemon Pepper
Vinaigrette Serves 4
1 cup Lemon Pepper Vinaigrette
16 large shrimp peeled except for the tails
2 teaspoons Creole seasoning
4 cups assorted greens (Bibb, frisee, arugula, watercress, radicchio, etc…)
16 large fresh asparagus spears, peeled and blanched
Directions:
Prepare dressing and set aside.
Toss shrimp in bowl w/ Creole seasoning. Heat a heavy skillet over high heat. Add shrimp
and sear them for 3 minutes on each side.
To serve mound 1 cup of the greens on each plate and fan 4 asparagus spears from the
center. Spoon ¼ cup of the dressing in 1 TB pools between the asparagus. Using 4 shrimp
per plate, place 1 on each pool between the asparagus spokes.
Lemon
Pepper Vinaigrette Makes 1 cup
1 large egg
2 TB lemon juice
2 TB chopped fresh parsley
1 TB peppercorns
1 TB Dijon mustard
½ teaspoon salt
¾ cup extra-virgin olive oil
Combine egg, lemon juice, parsley, peppercorns, mustard, and salt in food processor and
turn on. Slowly stream in the oil and mix until it becomes a smooth emulsion.
