31 July 2013 ~ 0 Comments

Shrimp and Asparagus Salad

12 oz thin asparagus spears trimmed up 6 cups watercress with the tough stems cut off 1 16 oz bag of frozen, cooked, and peeled shrimp w/tails (thawed) 2 cups cherry tomatoes cut into halves 3/4 cup of bottled raspberry vinaigrette Sea Salt, cracked pepper   How to Prepare this salad: ┬áIn a large skillet […]

Continue Reading