Shrimp and Asparagus Salad with Louie Dressing

So what is Louie dressing? I just remember that my aunt Betty used to order it every time she saw it on a menu. It apparently is a San Franscisco "ladies who lunch" tradition, and is served with shrimp or crab. We were looking for a salad component to add to our feast, so this came to mind.

And then there is the asparagus. I found this remarkable small asparagus at the store. It was so tender and tiny, and I thought it would look so cute on the plate. And it does ! This is a portion for two, but you could easily make this for several people. Quick and simple. Even simpler if you buy the shrimp already cleaned!

Shrimp and Asparagus Salad with Louie Dressing

For the dressing:
1/2 cup mayonnaise
2 tablespoons sriracha
1 tablespoon pickle relish
2 hard boiled eggs, diced
2 tablespoons black olives, sliced

Mix together the mayonnaise and sriracha, and stir in the other ingredients. Refrigerate.

10 large shrimp, peeled and deveined
2 cloves garlic, minced
2 tablepoons olive oil
10 asparagus spears

Prepare asparagus by trimming ends and cutting them all to the same length. Place in a microwave safe bowl where they can lay flat and add a little water. Steam for just 30 seconds, then place in ice water.

In a saute pan, heat olive oil, and saute garlic until tender. Add shrimp and quickly saute just until they are pink and curl. Remove from heat.

Dry asparagus, and arrange on plate. Top with shrimp and dressing.