Seared Shrimp with Asparagus & Lemon Pepper VinaigretteEmeril Lagasse
Yield: 4 main course salads
1 C Lemon Pepper Vinaigrette
16 large shrimp, peeled except for tails
2 tsp Emeril's Creole Seasoning
4 C assorted greens
16 spears large fresh asparagus, peeled and blanched
- Prepare Emeril's Creole Seasoning and set aside.
- Prepare Lemon Pepper Vinaigrette and set aside.
- Toss the shrimp in a bowl with the Creole Seasoning. Heat a large heavy dry skillet over high heat. When the skillet is hot, add the shrimp and sear them for 3 minutes on each side.
- To serve, mound 1 cup of greans on each plate and fan 4 asparagus spears from the center. Spoon ¼ cup Lemon Pepper Vinaigrette in 1 tablespoon pools between the asparagus. Using 4 shrimp per plate, place 1 on each pool between the asparagus spokes.