Heat's on, but not for dinner
Connecticut just had it's first heat wave of the summer. That means I'm concentrating on salads for dinner. Check out one of my favourites. Shrimp & Asparagus Salad 3 cups spiral shaped pasta, uncooked 1 lb shell-on medium sized shrimp 1 lb asparagus, tough ends discarded, remainder cut into 2" pieces ½ cup bottled ranch dressing 1 cup lite mayonnaise (not salad dressing) ½ cup seafood cocktail sauce 2 Tbsp fresh lemon juice 1 tsp Worcestershire sauce 1 large tomato, cored, seeded and chopped 6 scallions, sliced thinly on the diagonal 2 Tbs fresh parsley and chives, chopped In a bowl, whisk together mayonnaise, ranch dressing, seafood cocktail sauce,lemon juice, Worcestershire sauce and salt& pepper to taste. Set aside. Bring a large pot of water to a boil. Add 1 Tbsp salt. Drop in the asparagus and cook 3 minutes. ...