Shrimp and Asparagus Salad

I love this recipe. It's perfect for that elegant luncheon with friends. The shrimp are tender and succulent, the asparagus is perfectly blanched to keep that slight crunch and the walnuts are the delicious added touch! The Vinaigrette has a wonderful light and citrus flavor with just a touch of dill that goes perfectly with the shrimp. This is a keeper my friends! 

Shrimp and Asparagus Salad 

1 pound cooked large shrimp, peeled, cleaned and tails removed
1 pound thin asparagus, trimmed and cut to 2 inch pieces
1 medium red onion, sliced
2 cloves fresh garlic minced finely
1 cup walnuts, chopped and then lightly toasted in a skillet
salt and pepper to taste 

Blanch asparagus in boiling water for about 1 minute then plunge in bowl of ice water to stop the cooking process. Drain well.   Toast walnuts in a skillet over low heat for about 3 minutes making sure not to burn. Set aside.

In a large bowl add the chilled asparagus, sliced onions, shrimp, garlic and the toasted walnuts. Toss with chilled Lemon Dill Vinaigrette and season to taste if needed.  

Lemon Dill Vinaigrette 

1 tablespoons white wine vinegar
1 tablespoon fresh squeezed lemon Juice
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard

1 teaspoon of dill or use 2 tablespoons fresh chopped dill
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sugar
1/2 cup extra virgin olive oil

Place vinegar, mustard, lemon juice, shallot, dill, salt and pepper, and sugar in a blender and blend until smooth. With the blender on, slowly add the oil until emulsified.  Transfer the vinaigrette to a bowl and refrigerate until ready to use. 

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