Shrimp and Asparagus Salad

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1 pound cooked and peeled shrimp
  • 1 pound asparagus tips, cooked until tender-crisp (about 5 minutes)
  • 1/2 cup chopped pimentos
  • 1/4 cup finely chopped parsley
  • 1/2 teaspoon each white pepper and celery seed
  • 1 teaspoon salt
  • 1 tablespoon horseradish
  • 1 cup mayonnaise
  • 1/4 cup freshly squeezed lemon juice
  • 2 hard-boiled eggs, diced
  • Lemon wedges
  • Endive or green leaf lettuce
 

Blend shrimp, asparagus, parsley, pimentos, lemon juice, spices, mayonnaise and horseradish. To serve, place on endive or green leaf lettuce. Garnish each serving with a lemon wedge and top with diced egg. Serves 4.

Back to Recipe Index

Victoria Island Farms (logo here)

This banner/top navigation requires Flash Player 6 or later (update your Flash Player here) and JavaScript. Your browser has not met one or both of these conditions, which is why this message is visible- unless of course you're looking at the markup (web page source code). If your browser had met these conditions, this content would have been overwritten by a Flash file containing logo and branding, interactive navigation, information architecture/user-orientation cues, motion and graphic pizzaz- all for a fraction of the cost of traditional, less functional and more boring navigations. That said, it is neither semantically relevant, nor necessary to traverse the site- which is why we have placed it at the very end of the markup. CSS, if enabled, places this section at the top of the page. Web Design & Development by Palmer Advertising.