French Shrimp Salad

Yield

6 servings

30

10

1 pound: fresh asparagus

3/4 pound: cooked shrimp - peeled and deveined

1/3 cup: mayonnaise

1 tablespoon: lemon juice

6: artichoke hearts, drained

1 cup: French dressing

2: hard-cooked eggs, chopped

6 sprigs: fresh parsley

Cook the asparagus in boiling salted water until tender. Remove and cool under cold water. Reserve six stalks and cut remaining asparagus into 1 inch pieces.

Cook and clean shrimp. Again reserve the best six and dice the remainder. In a bowl, combine shrimp and asparagus, mix gently with mayonnaise and lemon juice.

In a separate bowl, marinate the artichoke hearts in 1 cup French dressing.

Place shrimp and asparagus in an attractive shallow bowl. Garnish with sieved egg and arrange reserved asparagus on top to resemble the spokes of a wheel.

Drain the artichoke bottoms and garnish each with a dollop of mayonnaise, 1 whole shrimp and 1 parsley sprig. Arrange them around the salad.

Calories: 423 kcal

Carbohydrates: 13.9 g

Cholesterol: 186 mg

Fat: 33 g

Fiber: 3 g

Protein: 17.1 g

Sodium: 690 mg