Community Recipe
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Romaine, Asparagus, and Watercress Salad with Shrimp Menu

Serves 4

Romaine, Asparagus, and Watercress Salad with Shrimp

Serve with Wheat Rolls with Orange Butter.

Photo by: Photo: Johnny Autry; Styling: Mary Clayton Carl

Ingredients

1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper

3 garlic cloves, minced
4 tablespoons olive oil, divided
1 pound peeled and deveined large shrimp
2 cups (1-inch) cut asparagus
7 cups torn romaine lettuce
1 cup trimmed watercress
Wheat Rolls with Orange Butter

Preparation

1. Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.

2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.

Cooking Light APRIL 2012

Wheat Rolls with Orange Butter

Commercial dinner rolls get a boost of flavor with a honey-orange rind butter. Wheat Rolls with Orange Butter are the perfect accompaniment to any meal.

This recipe goes with Shrimp and Pea Rice Bowl, Romaine, Asparagus, and Watercress Salad with Shrimp