Sauteed Shrimp Salad with Endive & Asparagus

  1. Season shrimp with salt and pepper.
  2. Saute in hot oil on medium-high heat until shrimp turn pink.
  3. Cut shrimp lengthwise in half; place in large bowl.
  4. Add vegetables, fruit, endive, mint, lemon zest, juice, salt and pepper.
  5. Refrigerate several hours.
  6. For each serving: Toss 1 cup frisee with 1 Tbsp.
  7. dressing; place on serving plate.
  8. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp.
  9. of the remaining dressing; place over frisee.
  10. Top with about 1 Tbsp.
  11. each nuts and cheese.

shrimp, salt, olive oil, golden beets, red onions, gala apples, strawberries, oranges, endive, mint, lemon zest, lemon juice, salt, frisee, dressing, walnuts, goat cheese crumbles

Taken from www.kraftrecipes.com/recipes/sauteed-shrimp-salad-endive-asparagus-113255.aspx (may not work)

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