Shrimp and Asparagus Salad

An elegant light salad that is rich with flavor. Serve with a sparkling wine or crisp white wine.

- 1 pound medium shrimp
- ½ cup white wine or beer
- 1 bunch asparagus
- 8 oz arugula
- 1 orange, supremed (sectioned)
- ¼ (or more) cup SchoolHouse Kitchen^® Balsamic Vinaigrette Basico
- Pickled ginger, sliced thinly
- Fresh basil
- Freshly ground pepper

Poach shrimp in white wine (or beer) and enough water to cover. Cool and set aside.

Steam asparagus. Be sure to remove from pan when tender-crisp; cool in ice water, drain and pat dry.

Dress, separately, the asparagus and shrimp with Balsamic Vinaigrette Basico; let stand.

Lightly dress the arugula with Balsamic Vinaigrette Basico and put on a serving platter.

Arrange shrimp in a circle on top of greens. Place asparagus in between shrimp.

Dip the orange slices in the remaining dressing from the asparagus and shrimp; place in the middle of the shrimp.

Garnish with the fresh basil and ginger slices. Top with freshly ground pepper and serve immediately.

Serves 2 to 4