Seared Shrimp with Asparagus & Lemon Pepper Vinaigrette

Emeril Lagasse


Yield: 4 main course salads

Ingredients

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


Instructions

1. Prepare Emeril's Creole Seasoning and set aside.
2. Prepare Lemon Pepper Vinaigrette and set aside.
3. 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.
4. 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.