Shrimp and Asparagus Salad
By Owner / Chef Judie Vacchina, Amazatto Foods

Made with:
Newfoundland Coldwater Shrimp, Canada

Ingredients:
1 lb. Cooked Shrimp
24 Asparagus Stalks
1 Egg Yolk
1 tspn. Cayenne Pepper
TT Salt
1/3 cup Extra Virgin Olive Oil
1/3 cup Sesame Oil
1 tbls. Fresh Lemon Juice

Procedure:
In a food processor, combine egg yolk, cayenne pepper, and salt to taste. With motor running, add in olive oil and sesame oil in a thin stream. When the mixture thickens to a mayonnaise consistency, transfer to another bowl and stir in the lemon. Add the shrimp and toss together with the mayonnaise. Arrange on a platter with the asparagus, and garnish with lemon zest.

Other Great Chef Recipes:
Endive and Shrimp Petals with Goat Cheese and Pesto

Grilled Shrimp Focacci

Punch and Judie Salad

Savory Shrimp Salad

Shrimp and Asparagus Salad

Shrimp and Corn Salad

Spinach with Garlic Sauce

Summer Tomato Sauce