Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
17 Mins
Total Time
17 Mins
Yield
Serves 4 (serving size: 2 cups)

This salad comes together quickly and takes advantage of fresh spring asparagus and watercress. The dressing pulls double-duty as a sauce to cook the shrimp in and to dress the greens. Look for shrimp not treated with sodium triphosphate (STP) if you are watching your salt intake.

How to Make It

Step 1

Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.

Step 2

Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp; cook 2 minutes. Add juice mixture; cook 1 minute. Stir in asparagus. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.

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