June 17, 2005, Newsletter Issue #234: Summer Salads
Tip of the Week
French Shrimp Salad
1 pound fresh asparagus
3/4 pound cooked shrimp, peeled and deveined
1/3 cup mayonnaise
1 Tbsp lemon juice
6 artichoke hearts, drained
1 cup French dressing
2 hard-cooked eggs, chopped
6 sprigs fresh parsley
Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces. Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice. In a separate bowl, marinate the artichoke hearts in 1 cup French dressing. Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel. Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.
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