Shrimp Salad Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

Freshly ground black pepper

1/2 teaspoon kosher salt

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped

1 head Boston or Bibb lettuce, trimmed and washed

1/4 cup sour cream

3/4 cup prepared or homemade mayonnaise

3/4 teaspoon finely chopped fresh basil

1 ripe Hass avocado, split, seeded, and peeled

1 tablespoon minced shallots

1/2 celery stalk, peeled and diced

1 tablespoon freshly squeezed lemon juice

1 medium vine-ripened tomatoes, cored and cut into 12 wedges

1 pound cooked trimmed asparagus

2/3 cup GREEN GODDESS DRESSING, recipe follows

1-1/2 teaspoons minced fresh tarragon leaves

2 tablespoons thinly sliced fresh chives

2 tablespoons minced flat-leaf parsley

1 tablespoon finely chopped fresh chives

1 medium cucumber, peeled, seeded and cut into 3/4 inch chunks


1 to 2 teaspoons freshly squeezed lemon juice

1/4 teaspoon kosher salt plus more

1-1/2 pounds peeled, deviened and cooked shrimp cut into 1/2 inch chunks

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