Sauteed Shrimp Salad with Endive & Asparagus
Season shrimp with salt and pepper. Saute in hot oil on medium-high heat until shrimp turn pink. Cut shrimp lengthwise in half; place in large bowl.,Add vegetables| fruit| endive| mint| lemon zest| juice| salt and pepper. Refrigerate several hours.,For each serving: Toss 1 cup frisee with 1 Tbsp. dressing; place on serving plate. Toss about 1-1/2 cups of the shrimp mixture with 1 Tbsp. of the remaining dressing; place over frisee. Top with about 1 Tbsp. each nuts and cheese.
about 7-3/4 gal. or 50 servings| 2-1/2 cups each