Shrimp with Asparagus and Lemon Vinaigrette

Woweee...!!! Have you seen how awesome the asparagus is looking these days? I not only grabbed a bunch at my favorite farmer's market this morning - it was ON SALE! It's not often you can get two bushels of anything for $2.58!

I turned that beautiful vegetable into a light and refreshing dish of lemony shrimp and carrots. This makes an excellent appetizer, or main dish when partnered with rice or thin noodles.

And if you're not in a shrimp "mood", substitute chicken!

Shrimp with Asparagus and Lemon Vinaigrette

1/4 cup fresh lemon juice
1 teaspoon finely grated fresh lemon zest
2 tablespoons olive oil
1 teaspoon honey mustard
Salt and freshly ground black pepper
1 bunch fresh asparagus (about 1 pound), ends trimmed
1 pound large shrimp, peeled and deveined2 large carrots, peeled and cut crosswise into 1/4-inch thick diagonals
2 bay leaves

In a small bowl, combine the lemon juice, lemon zest, oil, and mustard. Whisk to combine. Season to taste with salt and pepper. Set aside.
Bring a large pot of water to a boil. Add 1 teaspoon of salt and then add the asparagus, shrimp, carrots, and bay leaves. Boil for 3 minutes, until the asparagus is crisp-tender and the shrimp is opaque and cooked through. Drain, remove the bay leaves, and transfer the shrimp and vegetables to a large bowl. Add the vinaigrette and toss to coat.

Serve warm, room temperature or chilled.

Serves 4

Photo: Piyachok Thawornmat, hin 255