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Romaine, Asparagus, and Watercress Salad with Shrimp

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 17 mins
Total time 17 mins
Yield Serves 4 (serving size: 2 cups)
Serve with Wheat Rolls with Orange Butter.

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

Nutrition Information

  • calories 281
  • fat 16 g
  • satfat 2.3 g
  • monofat 10.2 g
  • polyfat 2.5 g
  • protein 26.2 g
  • carbohydrate 9.8 g
  • fiber 3.8 g
  • cholesterol 172 mg
  • iron 5.4 mg
  • sodium 476 mg
  • calcium 126 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.