I am a big believer in the non-lettuce version of salad when salad is the main course, which is one of the many reasons I love this easy recipe for warm shrimp salad. A salad packed with juicy shrimp and tender asparagus and shavings of parmesan cheese in a warm buttery white wine dressing? I’ll take that over lettuce ANY day of the week. The fact that it only takes about 15 minutes to throw together is purely a bonus. Because when salad season is upon us, you want your warm and wonderful shrimp salad to be ready as soon as possible. Got your shrimp and asparagus ready? Let’s make it!
Late spring is officially salad season in my book, and one of the ways I know it is upon us is when my back yard turns into Chipmunk Grand Central Station.
I’m sure these critters are responsible for the one million chipmunk sized holes in my garden, but they are so dang cute that I’m willing to overlook the holes. I mean, look at him (her?) just sitting there pretending like he (she?) doesn’t know I am taking his (her?) picture. Nonchalant little devil.
Back at the salad, you want some large shrimp, nicely peeled and butterflied (click here for how to butterfly a shrimp and don’t worry, it is easy peasy) some nice thin asparagus, and a hunk of parmesan cheese. The dressing is going to be a quick mixture of melted butter, white wine and lemon juice, but we will get to that in a sec.
Bring a pot of salted water to a boil and quickly cook the asparagus JUST until it is crisp-tender – we are talking 2 minutes or so. Scoop them out and drop in the shrimp with a little Old Bay seasoning, and simmer them up until they are just cooked through, about 3 minutes. Scoop them out too.
Now melted up the butter and stir in some wine and lemon juice, and simmer it for about a minute. All that’s left to do now is plate it up! Asparagus, topped with shrimp, drizzled with dressing and parmesan shavings scattered on top. Grind on some fresh pepper…
…and now THAT is what I call a salad! Happy warm and wonderful salad season, all!Print
- 1 bunch thin asparagus, trimmed
- 1 tablespoon Old Bay seasoning
- 12 large shrimp, peeled and butterflied
- 3 tablespoons butter
- 1/4 cup white wine
- Juice from one lemon
- Shaved or grated parmesan cheese for garnish
- Freshly ground pepper
- Bring a large pot of water to a boil and add a generous pinch of salt. Add asparagus and cook until crisp-tender, about 2 minutes. Remove and set aside.
- Add shrimp and Old Bay to the water and simmer until shrimp are cooked through, about 3 minutes. Drain and set aside.
- Melt butter in a small saucepan over medium heat. Add wine and lemon juice and simmer for one minute.
- Assemble as follows: asparagus, topped with shrimp, drizzled with dressing. Scatter parmesan on top and grind on some pepper. Serve at once.