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12 servings

Ingredients:

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  12 ounces Contessa extra large Cooked Tail-on Shrimp

  
  


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  8 large romaine lettuce leaves

  
  


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  1 carrot, chopped

  
  


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  2 green onions, chopped

  
  


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  1 pound thin asparagus, chopped

  
  

Dressing:

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  2 tablespoons lemon peel, grated

  
  


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  1 tablespoon lime peel, grated

  
  


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  1/4 tablespoon fresh lemon juice

  
  


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  1/4 tablespoon fresh lime juice

  
  


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  2 tablespoons syrup from preserved stem ginger

  
  


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  2 tablespoons olive oil

  
  


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  1 tablespoon soy sauce

  
  


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  1 teaspoon chinese chili sauce

  
  


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  1/4 teaspoon salt

  
  


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  1 tablespoon fresh ginger, minced

  
  


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  2 garlic cloves, minced

  
  

Steps:

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  Combine all dressing ingredients in a jar, shake well and refrigerate.

  
  


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  Shred romaine lettuce and refrigerate.

  
  


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  Peel the carrots and cut them into very thin slices.

  
  


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  Place carrots in a strainer and pour 1 quart bowling water over them.

  
  


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  Rinse carrots in cold water and pat dry, set aside.

  
  


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  Snap the tough ends off the asparagus and discard. Cut the asparagus into 1 inch lengths.

  
  


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  Bring 5 cups of water to a high boil and add asparagus.

  
  


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  Cook until they turn bright green and transfer to ice.

  
  


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  Pat dry and set aside.

  
  


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  Shred the green onions and set aside.

  
  


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  Place all salad ingredients in a large bowl, shake dressing, add and stir immediately.