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- Source: Emeril's New New Orleans Cooking
- Dish Type: Salads
- Version: 2 [other versions]
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Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette
Instructions
Prepare the Lemon Pepper Vinaigrette, and set aside.
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Toss the shrimp in a bowl with the Creole Seasoning. Heat a large heavy dry skillet over high heat. When the skillet is hot, add the shrimp and sear them for 3 minutes on each side.
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To serve, mound 1 cup of the greens on each plate and fan 4 asparagus spears from the center. Spoon 1/4 cup of the Lemon Pepper Vinaigrette in 1 tablespoon pools between the asparagus. Using 4 shrimp per plate, place 1 on each pool between the asparagus spokes
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Yield: 4 main-course salads
Ingredients
- 1 cup
- l6 large shrimp, peeled except for the tails
- 2 teaspoons
- 4 cups assorted greens (Bibb, mache, frisČe, arugula, watercress, radicchio, or other salad greens)
- 16 spears large fresh asparagus, peeled and blanched
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