This is one healthy and easy recipe that I feel great serving my family more often. The grilled asparagus and shrimp adds tons of flavors to the salad."
Salad Greens or Mesclun Mix for 2 people 8 Pieces of Shrimps (21 to 24-count)
1 Small Bunch of thin Asparagus
1 Small Handful of Grape Tomatoes
1 Tablespoon Fresh Basil, chiffonade
1 Tablespoon Oregano, chiffonade
1 Tablespoon Dijon Mustard
2 Teaspoons Honey
2 Tablespoon Red Wine Vinegar
2 Tablespoons of Olive Oil, plus more for roasting
Kosher Salt and Freshly ground Black Pepper
Parmesan Cheese Shavings for Garnish
Preheat grill to high. Soak a few bamboo skewers in water. Wash salad greens and tomatoes, drain in a salad spinner. Wash and pad dry the asparagus and shrimps. Trim off last 2 inches of asparagus and discard (or use them for soup base in other recipes). Drizzle olive oil on asparagus and shrimps, sprinkle kosher salt and pepper evenly on top. Thread the shrimp on the bamboo skewers, 3 to 4 each. Grill asparagus for 10 to 12 minutes, or until crisp tender. Grease the grill with cooking spray. Grill the shrimp for 7 to 8 minutes, or until just cooked through. In a small bowl, whisk together the mustard, honey, vinegar, a pinch of salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens, basil and oregano in a medium bowl and add enough dressing to moisten. Arrange on plates, top with shrimps, asparagus and a few shavings of parmesan cheese. Serve immediately.