Shrimp and Asparagus Salad



1 pound cooked and peeled shrimp
1 pound asparagus tips, cooked until tender-crisp (about 5 minutes)
½ cup chopped pimentos
¼ cup finely chopped parsley
½ teaspoon each white pepper and celery seed
1 teaspoon salt
1 tablespoon horseradish
1 cup mayonnaise
¼ cup freshly squeezed lemon juice
2 hard-boiled eggs, diced
Lemon wedges
Endive or green leaf lettuce

1. Blend shrimp, asparagus, parsley, pimentos, lemon juice, spices, mayonnaise and horseradish. To serve, place on endive or green leaf lettuce. Garnish each serving with a lemon wedge and top with diced egg.

4 servings

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