Asparagus Salad with Shrimp and Oranges

Made with fresh orange garlic shrimp and asparagus is a wonderful healthy meal that can be ready in just 15 minutes.

Salad:
1½ lbs fresh asparagus spears
1 red bell pepper, julienned
3 cloves garlic, minced
1 lb fresh shrimp meat
1 small oranges, freshly squeezed
3 small oranges, sliced
½ cup pinenuts or walnuts, toasted

Vinaigrette:
2 Tbsp. shallots, finely chopped
1 Tbsp. balsamic vinegar
¼ cup sherry vinegar or white wine vinegar
1 small orange, freshly zested
1 small orange, freshly squeezed
1 Tbsp. fresh mint, chopped
1 tsp. grainy mustard
½ cup extra-virgin olive oil

Garnish:
freshly chopped mint

For the Vinaigrette:
In a small bowl combine shallots, vinegars, orange juice and zest, mint and mustard. Slowly add olive oil stirring until combined and thickened. Chill until needed.

For the Asparagus:
Bring a large pan of salted water to a boil. Wash and break off the tough woody stems of the asparagus and if spears are thick peel stems up to the flower buds. Add the asparagus to the boiling water and cook until bright green and just about tender, about 4-5 minutes. Drain well and rinse with cold water.

For the Salad:
When the asparagus have cooled, combine with red pepper, garlic and shrimp. Toss with the vinaigrette. Divide evenly on salad plates or on one large platter.

With a sharp serrated knife cut both ends off the remaining 3 oranges and then peel by cutting down the sides of the oranges, following the contours of the orange. Then slice the peeled oranges into ¼-½" slices. Arrange orange slices on top of the asparagus spears and sprinkle with the toasted nuts.

Garnish with additional chopped fresh mint if desired.