Shrimp and Artichoke Salad
30 stalks Asparagus, trimmed
24 each Black Tiger Shrimp, peeled and deveined
2 jars Marinated Artichokes
1 bag Iceberg and Romaine Salad Mix
To prepare the asparagus:
Snap the tough ends off the asparagus and trim the ends so they are all even.
Bring a sauce pan of salted water to a boil.
Add the asparagus and return the water to a boil.
Cook until crisp-tender about 10 minutes.
Drain and refresh under cold running water.
Bring a saucepan of water to a boil.
Add the shrimp to the water and cook for 7-10 minutes.
Open and empty the two jars of Marinated Artichokes into a mixing bowl.
Add the hot shrimp to the artichoke mixture.
Add the asparagus and place in the refrigerator until well chilled.
Rinse, drain and spin the lettuce dry.
Place the salad mix on six salad plates.
Top with equal portions of the artichoke/shrimp and asparagus salad over the lettuce and serve.