Romaine, Asparagus, and Watercress Salad with Shrimp

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. 1. Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.
2. 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.