Shrimp and Fresh Asparagus Salad

 

2

tablespoons olive oil

1

lb. asparagus spears, trimmed

1

medium red bell pepper, cut into thin bite-sized strips

1/4

teaspoon salt

1/8

teaspoon pepper

1/2

cup light mayonnaise

1

tablespoon lemon juice

1/4

teaspoon paprika

1

garlic clove, minced

8

oz. shelled deveined cooked medium shrimp, tails removed

4

hard-cooked eggs, quartered

• 1 Heat oil in large skillet over medium-high heat until hot. Add asparagus and bell pepper; sprinkle with salt and pepper. Cook 6 to 8 minutes or until asparagus is crisp-tender, stirring frequently. Cool slightly.
• 2 Meanwhile, in small bowl, combine mayonnaise, lemon juice, paprika and garlic; blend well.
• 3 To assemble salads, arrange asparagus and bell pepper on individual salad plates. Spoon mayonnaise mixture over each salad. Top each evenly with shrimp and hard-cooked eggs.