Serve immediately or cover and chill.
Note: I added beans, sun dried tomatoes, and herbs to Mark Bittman’s Shrimp Salad Mediterranean Style (from “How to Cook Everything”) to make a complete meal. 1. Bring broth to boil in large saucepan or deep skillet over medium-high heat. Reduce to medium low and immediately add shrimp. Cover and simmer for 2 minutes. Turn off heat, uncover, and allow to cool for 10 minutes. 2. Bring water to boil in 3-quart saucepan fitted with collapsible metal steamer or pasta insert. Add asparagus spears, then tips, then onions. Cover and steam until just tender and easily pierced with a fork, about 5 to 7 minutes depending upon size. Plunge vegetables in bowl of ice water, then drain well and transfer to large salad bowl. Add tomatoes, beans, cheese, and capers to bowl with asparagus. Drain and add cooked shrimp. 3. Combine dressing ingredients, stir, and pour over salad. Toss to coat, then divide between 4 large serving plates and serve immediately or cover and chill for 1-4 hours.
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