Serves: 4
Total Calories: 122
1. Cook asparagus according to package directions. Drain and cool.
2. Meanwhile, in a medium bowl, sprinkle shrimp with lemon juice. Let stand for 2 minutes drain well. Add 1/4 cup of the dressing and green onions. Chill for 20 minutes.
3. To assemble each salad, line salad bowls with lettuce. Arrange asparagus in a fan shape. Spoon shrimp mixture over base of asparagus. Garnish with tomato, lemon and parsley.
This Asparagus-Shrimp Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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