Shrimp Tango Salad

• 1-1/2 lb. uncooked large shrimp, peeled, deveined and butterflied
• 2 Tbsp. olive oil
• 2 tsp. GREY POUPON Dijon Mustard
• 1 tsp. HEINZ Distilled White Vinegar
• 1/4 tsp. crushed red pepper
• 2 cloves garlic, minced
• 1 red bell pepper, coarsely chopped
• 6 cups tightly packed torn mixed salad greens
• 1 lb. fresh asparagus spears, chopped, blanched
• 1/4 cup shredded carrots King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup PLANTERS Slivered Almonds, toasted, finely chopped
• 1/4 cup chopped fresh cilantro

1. Add shrimp to large pan of boiling water; cook on medium-low heat 5 min.
2. or until shrimp turn pink.
3. Drain shrimp; place in non-metallic bowl.
4. Whisk next 5 ingredients until blended.
5. Add to shrimp along with the chopped red peppers; mix lightly.
6. Refrigerate 2 hours.
7. Cover large platter with salad greens; top with asparagus, carrots and shrimp mixture.
8. Sprinkle with nuts and cilantro.

shrimp, olive oil, poupon, white vinegar, red pepper, garlic, red bell pepper, fresh asparagus spears, carrots, fresh cilantro

Taken from www.kraftrecipes.com/recipes/shrimp-tango-salad-184524.aspx (may not work)