Asparagus and Shrimp

Ingredients

• 2 tablespoons white wine vinegar
• 20 large raw shrimp, peeled and deveined
• 1 3/4 pounds asparagus, spears trimmed
• 1 carrot, thinly sliced
• 1 celery heart, thinly sliced
• olive oil, for drizzling
• juice of 1/2 lemon, strained
• salt and pepper

Directions

Bring a pan of salted water to a boil, add the vinegar and blanch the shrimp for 2 minutes, then drain. Tie the asparagus into a bunch and cook it, standing upright, in salted, boiling water for 15-20 minutes, then drain and let cool. Put the carrot and celery on a serving dish and top with the shrimp and asparagus. Drizzle with olive oil, season with salt and pepper and sprinkle with the the lemon juice. Mix gently and serve immediately.

Submitted 10/13/06.
Source: Silver Spoon
Submitted By: Lionel Mandrake

Asparagus and Shrimp