Shrimp and Asparagus Salad

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1 pound cooked and peeled shrimp
  • 1 pound asparagus tips, cooked until tender-crisp (about 5 minutes)
  • 1/2 cup chopped pimentos
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon each white pepper and celery seed
  • 1 teaspoon salt
  • 1 tablespoon horseradish
  • 1 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 2 hard-boiled eggs, diced
  • Lemon wedges
  • Endive or green leaf lettuce
 

Blend shrimp, asparagus, parsley, pimentos, lemon juice, spices, mayonnaise and horseradish. To serve, place on endive or green leaf lettuce. Garnish each serving with a lemon wedge and top with diced egg. Serves 4.

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