- Olive oil
- Sal & pepper
- 1 lb asparagus spears, trimmed
- 1 medium red bell pepper, cut into cubes
- 1 lb uncooked shrimp, no tails
- ½ cup mayonnaise
- 1 tbl lemon juice
- 1 clove garlic, minced
- 4 hardboiled eggs, quartered
1) Coat asparagus with oil and salt and pepper. Grill asparagus, pepper and shrimp. Let cool slightly.
2) In a small bowl combine mayonnaise, lemon juice and garlic. Blend well.
3) Arrange asparagus and red pepper on four plates. Spoon mayonnaise mixture over each salad. Top evenly with shrimp and hard-boiled eggs. Serve with a warm multi-grain bread.
Serves 4.