Romaine, Asparagus, and Watercress Salad With Shrimp

This salad comes together quickly and takes advantage of fresh spring asparagus and watercress. The dressing pulls double-duty as a sauce to cook the shrimp in and to dress the greens. Look for shrimp not treated with sodium triphosphate (STP) if you are watching your salt intake.

Ingredients

1 teaspoon grated lemon rind
1/3 cup fresh lemon juice
1/4 cup chopped fresh basil
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
3 garlic cloves, minced
4 tablespoons olive oil, divided
1 pound peeled and deveined large shrimp
2 cups (1-inch) cut asparagus
7 cups torn romaine lettuce
1 cup trimmed watercress

How to Make It

Step 1

Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.

Step 2

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress

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CookL: CG

fresh lemon juice, Large Shrimp, romaine lettuce