RECIPE MONDAY!!!

Lemon-Tarragon Shrimp Salad    (thank you to FamilyCircle magazine)

1 lb. medium shrimp, cleaned and halved lengthwise
1/2 lb asparagus, cut in 1 inch pieces
1 sweet red pepper, chopped
1 celery rib, sliced
3 scallions, thinly sliced
1/2 cup mayonnaise
1 Tbsp chopped fress tarragon or 1 tsp dried
2 tsp grated lemon rind
2 Tbsp lemon juice
1/2 tsp salt
1/8 tsp cayenne

1. Fill medium saucepan 2/3 full with water; bring to a boil. Add shrimp; cook 2 min or until just firm. With slotted spoon, remove. Return water to a boil. In same saucepan, cook asparagus 2 min or until just tender. Drain; rinse asparagus and shrimp with cold water.

2. In a large bowl, combine shrimp, asparagus, red pepper, celery and scallion. In small bowl, stir together mayonnaise, tarragon, lemon rind, lemon juice, salt and cayenne. Add to shrimp mixture; toss evenly to coat shrimp. Cover and refrigerate until well chilled, about 20 min. Serve on lettuce leaves.