Shrimp Salad

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 2 tablespoons sun-dried tomatoes, pieces (not oil-packed)
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon snipped fresh basil
• 2 teaspoons dijon-style mustard
• 2 garlic cloves, minced
• 1/4 teaspoon sugar
• 1/8 teaspoon pepper
• 12 ounces shrimp (fresh or frozen, peeled and deveined)
• 4 cups water
• 1 garlic clove
• 8 ounces asparagus, cut into 2-inch lengths
• 6 cups torn mixed salad greens
• 2 medium pears, thinly sliced

Recipe

• 1 in a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes.
• 2 drain.
• 3 for dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper.
• 4 cover and shake well.
• 5 if desired, cover and chill for up to 24 hours.
• 6 thaw shrimp, if frozen.
• 7 in a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus. return to boiling.
• 8 simmer, uncovered, for 4 minutes.
• 9 add shrimp.
• 10 return to boiling.
• 11 simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque.
• 12 drain, discarding garlic.
• 13 rinse shrimp under cold running water; drain well.
• 14 cover and chill for 4 to 24 hours.
• 15 to serve, divide greens and pears among 4 salad plates.
• 16 top each with some of the shrimp and asparagus.
• 17 shake dressing; drizzle each serving with about 2 tablespoons of the dressing.