Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Salad

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, courtesy Martha Stewart Living Omnimedia, Inc

Serves 4

Ingredients: 

Lemon Pepper Vinaigrette (Makes 1 cup)

  • 1 large egg
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon roasted peppercorns
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 3/4 cup olive oil

Salad

  • 1 cup lemon pepper vinaigrette
  • 16 large shrimp, peeled except for the tails
  • 2 teaspoons Emeril's Creole seasoning
  • 4 cups assorted greens
    (Bibb, mache, frisée, arugula, watercress, radicchio, or other salad greens)
  • 16 spears large fresh asparagus, peeled and blanched

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Click image to enlarge
Method: 

Lemon Pepper Vinaigrette
Combine the egg, lemon juice, parsley, peppercorns, mustard, and salt in a food processor and turn on the machine. Slowly stream in the oil and continue to process until the mixture becomes a smooth emulsion. 

Salad
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 the greens on each plate and fan 4 asparagus spears from the center. Spoon 1/4 cup of the lemon pepper vinaigrette in 1 tablespoon pools between the asparagus.
Using 4 shrimp per plate, place 1 on each pool between the asparagus spokes.

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