Sauteed Shrimp Salad with Endive & Asparagus

1. 1

   Season shrimp with 1-1/2 Tbsp.

2. 2

   (25 mL) salt and 2-1/2 tsp.

3. 3

   (12 mL) pepper (or with 1/2 tsp.

4. 4

   [2 mL] salt and 1/4 tsp.

5. 5

   [1 mL] pepper for trial recipe).

6. 6

   Saute in hot oil on medium-high heat until shrimp turn pink.

7. 7

   Cut shrimp in half lengthwise; place in large bowl.

8. 8

   Add vegetables, fruit, endive, mint, zest, juice, remaining 1-1/2 Tbsp.

9. 9

   (25 mL) salt and remaining 2-1/2 tsp.

10. 10

    (12 mL) pepper (or remaining 1/2 tsp.

11. 11

    [2 mL] salt and remaining 1/4 tsp.

12. 12

    [1 mL] pepper for trial recipe); toss to combine.

13. 13

    Refrigerate 4 hours.

14. 14

    For each serving: Toss 1 cup (250 mL) frisee with 1 Tbsp.

15. 15

    (15 mL) dressing; place on serving plate.

16. 16

    Toss about 1-1/2 cups (375 mL) of the shrimp mixture with 1 Tbsp.

17. 17

    (15 mL) of the remaining dressing; spoon over frisee.

18. 18

    Top with about 1 Tbsp.

19. 19

    (15 mL) each nuts and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.