Shrimp, Asparagus and Chive Salad

Shrimp, Asparagus and Chive Salad

  • Prep: 15 min
  • Cook Time: 5 min
  • Total: 20 min
  • Serving: Serves 4

Use Boston, Butter or Summer Bibb lettuce for this light and refreshing salad. A great dish to use as a salad starter or as a light summer lunch.


  • 2 cups mayonnaise
  • 1/4 cup white wine vinegar
  • 1/4 cup chopped fresh chives
  • 2 tablespoons water
  • 2 garlic cloves, minced
  • 2 pounds asparagus, trimmed, cut into 1 1/2-inch pieces
  • 4 heads of lettuce, torn into bite-size pieces
  • 1-1/4 pounds cooked shrimp
  • 3 cups halved cherry tomatoes


  1. In a medium-sized bowl, mix together the mayonnaise, vinegar, chives, water and garlic with a wire whisk, and sprinkle with salt and pepper.
  2. Bring a medium-sized pot of salted water to a boil. Blanch the asparagus for about 2 minutes in the boiling water and then remove, rinse under cold water and drain. Cover the asparagus and chill in the refrigerator.
  3. In a large serving bowl, toss the lettuce with half of the shrimp, half of the tomatoes and half of the asparagus and a sprinkle of salt.
  4. Place the remaining ingredients on top of the salad and spoon over the dressing evenly.

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