Shrimp and Asparagus Salad

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Ready In:




  • Cook green asparagus in boiling salted water until barely tender, about 1 minute.
  • If purple asparagus is tender, don't cook at all.
  • In mixing bowl, combine asparagus, shrimp and bell pepper.
  • In another bowl, mix mayonnaise, parsley, pepper, celery seed, salt, horseradish and lemon juice; stir into shrimp mixture.
  • Spoon onto endive or lettuce; sprinkle with eggs and garnish with lemon wedges.

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  1. Very Tasty and very easy. I made this several hours in advance and let it chill in the refrigerator to blend the flavors. Next time I will reduce the amount of mayonaise to 1/2 or 3/4 cup. One cup made it a little soupy.
  2. I made this for lunch today and it was very well received. I used low-fat mayonnaise, and everything else as listed. I, too, will cut the mayo to 1/2 a cup next time as 1 cup was way too much, and I thought it overpowered the other ingredients added to it. A great summer dish!


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