Shrimp Salad

• 2 tablespoons sun-dried tomatoes, pieces (not oil-packed)
• 14 cup balsamic vinegar
• 2 tablespoons olive oil
• 1 tablespoon snipped fresh basil
• 2 teaspoons dijon-style mustard
• 2 garlic cloves, minced
• 14 teaspoon sugar
• 18 teaspoon pepper
• 12 ounces shrimp (fresh or frozen, peeled and deveined)
• 4 cups water
• 1 garlic clove
• 8 ounces asparagus, cut into 2-inch lengths
• 6 cups torn mixed salad greens
• 2 medium pears, thinly sliced

1. In a small bowl pour boiling water over tomato pieces to cover; let stand for 2 minutes.
2. Drain.
3. For dressing, in a screw-top jar combine tomato pieces, vinegar, the olive oil, basil, mustard, the 2 cloves garlic, sugar, and pepper.
4. Cover and shake well.
5. If desired, cover and chill for up to 24 hours.
6. Thaw shrimp, if frozen.
7. In a large saucepan bring the water and the 1 clove garlic to boiling; add asparagus.
8. Return to boiling.
9. Simmer, uncovered, for 4 minutes.
10. Add shrimp.
11. Return to boiling.
12. Simmer, uncovered, for 1 to 3 minutes more or until shrimp are opaque.
13. Drain, discarding garlic.
14. Rinse shrimp under cold running water; drain well.
15. Cover and chill for 4 to 24 hours.
16. To serve, divide greens and pears among 4 salad plates.
17. Top each with some of the shrimp and asparagus.
18. Shake dressing; drizzle each serving with about 2 tablespoons of the dressing.

tomatoes, balsamic vinegar, olive oil, fresh basil, mustard, garlic, sugar, pepper, shrimp, water, garlic, lengths

Taken from www.food.com/recipe/shrimp-salad-208373 (may not work)