Asparagus and Seared Shrimp with Lemon Pepper Vinaigrette

Salad

Serves 4

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

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

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.