French Shrimp Salad

What a great luncheon salad, especially when fresh asparagus and shrimp are at their peak. The salad is composed first of shrimp and asparagus mixed with a bit of mayonnaise, then with sieved eggs, whole stalks of asparagus, and finally artichoke hearts marinated in French dressing.

• Preparation Time: 30 mins
• Cooking Time: 10 mins
• Total Time: 40 mins
• Calories: 423 Calories

Ingredients

• 1 tablespoon lemon juice
• 2 hard-cooked eggs, chopped
• 6 sprigs fresh parsley
• 1 cup French dressing
• 1 pound fresh asparagus
• 6 artichoke hearts, drained
• 0.33333298563957 cup mayonnaise
• 0.75 pound cooked shrimp - peeled and deveined

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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