Romaine, Asparagus, and Watercress Salad with Shrimp

Ingredients

• 2 cups cut asparagus 1-inch
• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper red crushed
• 0.3 cup basil fresh chopped
• 3  garlic cloves minced
• 0.3 cup juice of lemon fresh
• 1 teaspoon lemon rind grated
• 4 tablespoons olive oil divided
• 1.5 teaspoons paprika 
• 7 cups torn romaine lettuce 
• 0.5 teaspoon salt 
• 1 pound shrimp deveined peeled
• 1 cup watercress trimmed
• 4 servings wheat rolls with orange butter

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 8 ingredients; gradually whisk in 3 tablespoons oil.
2. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat.
3. Add shrimp; cook 2 minutes.
4. Add juice mixture; cook 1 minute. Stir in asparagus.
5. Place romaine in a large bowl; toss with shrimp mixture. Divide salad among 4 plates; top each with 1/4 cup watercress.