Shrimp, Asparagus and Strawberry Salad

SALAD

1 lb jumbo raw shrimp (16 - 21) peeled and deveined

2 T extra virgin olive oil

1/2 tsp paprika

2 large cloves garlic, minced

1/4 cup chopped fresh parsley

Juice and zest of 1 lemon

1 bunch fresh asparagus, ends trimmed, cut into 2 inch pieces

1 red bell pepper, corred and chopped

6 cups baby arugula leaves

1/2 cup fresh mint leaves, coarsely chopped

8 large strawberries, cut in half (lengthwise)

DRESSING

Zest and juice of 1 large orange

1 large clove garlic, minced

1 tsp dried dill weed

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 cup toasted pine nuts

4 oz feta cheese

fresh mint leaves (for garnish)

1. In a medium bowl, combine the shrimp, oil, paprika, garlic, parsley and lemon juice and zest.

2. Marinate for 1 to 2 hours, if time allows.

3. Heat a grill pan or use an outdoor grill with a bbq basket.

4. Remove shrimp from marinade and cook over medium-high heat until shrimp are pink, about 3 to 4 minutes, tossing often to cook evenly, set aside.

5. Blanch asparagus for 2 minutes in boiling salted water with 1 tablespoon added to the oil.

6. Drain and cool.

7. In a bowl, combine the asparagus, bell pepper, arugula and mint.

8. Arrange on a platter.

9. Place sliced strawberries and shrimp on arugula mixture.

10. In a small bowl, whisk orange zest and juice, garlic, dill, salt and pepper.

11. Drizzle over salad just before serving.

12. Top with the pine nuts and feta cheese and garnish with mint and lemon.

[ As seen in "Shrimp, Asparagus and Strawberry Salad" by Marguerite Marceau Henderson ]