shrimp & asparagus salad

Smoky bacon mingles with shrimp and steamed asparagus in this 20-minute main-dish salad.

shrimp & asparagus salad
Servings: 2 Prep 10 mins Cook 9 mins


  • 16 fresh asparagus spears (about 3/4 pound)
  • 1 strip bacon, cut into 1/4-inch pieces
  • 10 medium-size shrimp, peeled and deveined
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons red wine vinegar
  • 1/8 teaspoon dried thyme
  • 1/4 teaspoon Dijon mustard
  • 1 shallot, minced
  • Pinch salt
  • Pinch black pepper

Make It

1. Trim spears, discarding tough ends. Peel ends of stalks if asparagus are very thick. Fill medium-size saucepan with 1 inch of water fitted with a steamer basket and place over high heat. When water boils, add asparagus and cover. Steam for 2 minutes or until crisp-tender. Drain and run under cool water; set aside. Can be made up to a day ahead; cover and refrigerate until ready to use.

2. Heat a small nonstick skillet over medium high. Add bacon and cook 2 to 3 minutes or until crispy. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve bacon fat from skillet and set aside.

3. Add shrimp to skillet. Cook for 1 to 2 minutes per side, or until uniformly pink; remove and set aside.

4. In a small bowl, whisk reserved bacon fat (about 2-1/4 teaspoons), olive oil, vinegar, dried thyme, mustard, 1 tablespoon of the minced shallot, salt and pepper.

5. In a medium-size bowl, combine asparagus, bacon, shrimp and remaining shallot. Drizzle with dressing and toss to combine. Serve immediately.

Nutrition Facts

Servings Per Recipe: 2; Amount Per Serving: cal. (kcal): 187, Fat, total (g): 10, chol. (mg): 119, sat. fat (g): 3, carb. (g): 8, fiber (g): 4, pro. (g): 17, sodium (mg): 366, Percent Daily Values are based on a 2,000 calorie diet.