Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Chef Richard 4 Servings 5 minutes

Here’s an unusual combination for a salad, one that’s hearty enough to be the meal itself.  It’s easy to put together, but there is one rule you must follow.  Use only fresh asparagus and shrimp.


  • 1 cup Lemon Pepper Vinaigrette (recipe follows)
  • 16 large shrimp, peeled except for the tails
  • 2 teaspoons Creole Seasoning
  • 4 cups assorted greens (Bibb, Mache, Frisee, Arugula, Watercress, Radicchio or other salad greens)
  • 16 spears large fresh asparagus, peeled and blanched


  • Prepare the Lemon Pepper Vinaigrette, and set aside.
  • Toss the shrimp in a bowl with the Creole Seasoning.  Heat a large heavy dry skillet over high heat.  When the skillet is hot, add   the shrimp and sear them for 3 minutes on each side.
  • To serve, mound 1 cup of the greens on each plate and fan 4 asparagus spears from the center.  Spoon ¼ cup of the Lemon Pepper Vinaigrette in 1 tablespoon pools between the asparagus.  Using 4 shrimp per plate, place 1 on each pool between the   asparagus spokes.

Lemon Pepper Vinaigrette:

  • 1 large egg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon Roasted Peppercorns
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ¾ cup olive oil


  • Combine the egg, lemon juice, parsley, peppercorns, mustard, and salt in a food processor and turn on the machine.  Slowly stream in the oil and continue to process until the mixture becomes a smooth emulsion.  Serve immediately.