Shrimp and Vegetable Salad

Ingredients

• 1 cup sugar snap pea
• 12 lb fresh asparagus spear
• trim the ends and cut into pieces
• a couple of inches long
• extra virgin olive oil
• to coat bottom of a medium frying pan
• 8 large fresh jumbo shrimp (or as many as you desire)
• salt and pepper
• 12 teaspoon sweet paprika
• 1 large tomatoes
• cut into wedges
• 14 cup light sour cream
• 12 teaspoon finely shredded lime zest
• 2 teaspoons fresh lime juice
• 18 teaspoon ground red pepper (or flakes if you really like things hot)
• 18 teaspoon rosemary
• 6 large bibb lettuce

Instructions

1. Bring some salted water to a boil and add the asparagus and pea pods.
2. Cook only for a few minutes, until they turn a bright green color and are tender enough to eat, but still have a bit of crunch to them.
3. Drain and set aside to cool.
4. Meanwhile, salt and pepper the shrimp to taste and sprinkle with a light coating of paprika.
5. Coat the bottom of a medium frying pan with olive oil and heat until hot, then add shrimp.
6. Salt and pepper the other side and sprinkle paprika.
7. Sear shrimp, then turn to sear the other side.
8. Shrimp cook quickly, so this won't take long.
9. Remove from skillet and set aside to cool.
10. Mix the sour cream, lime zest, lime juice, rosemary and red pepper to taste in a bowl.
11. Let sit together in the fridge for at least an hour or two, to allow the flavors to come together.
12. When you're ready to serve, combine the veggies, shrimp, tomato wedges and sour cream mixture in a bowl and mix to coat everything evenly.
13. Place 3 large lettuce leaves on each plate and place the shrimp and veggies in the center.
14. Serve with some additional lime wedges if desired and a nice tall glass of unsweetened iced tea.
15. It's the perfect meal for a hot summer night!
16. We have lots of those here in South Florida, so I make this often, changing the shrimp to chicken or scallops.