–shrimp (60 – 80 small, shelled, deveined, tail off, thawed)
–salad dressing (see below for recipe)
–Asian noodles (the size of two fists)
–salt and pepper
–basil (fresh if possible)
–1/4 cup of olive oil
–minced ginger (one-half teaspoon)
–mayonnaise (1 teaspoon)
–sugar (1 teaspoon)
–lime juice (1 dash)
Add olive oil to measuring cup to one-fourth cup level. Add to cup the following: ginger, mayonnaise, sesame seeds (be generous), soy sauce, sugar, lime juice, and bits of cilantro. The whole should reach the one-half cup level. Stir vigorously.
1 – Thaw shrimp in refrigerator overnight. Dump package in wide-mouthed, large dish with lid. Microwave on high for 3 minutes. Rinse under tap water to cool. Refrigerator or put in freezer (briefly).
2 – For Asian noodles, cook, just covered in water but without a lid, in microwave for 5 minutes. Rinse under tap water. Season with salt, pepper, and olive oil.
3 – For avocado, cut in half lengthwise. Remove pit. Cut across two ways, and then use spoon to remove. Set aside briefly (not too long or color will change). Note: If you wish to prepare the salad early and refrigerator, add the avocado just before serving.
4 – Stir together the shrimp, noodles, avocado carefully to avoid mashing the avocado and breaking the noodles. Add snips of basil. Season with salt, pepper, and olive oil. Pour sauce over all, and fold in gently.
5 – Cook frozen asparagus for four minutes in microwave. Season with salt, pepper, and olive oil.
6 – Serve cold shrimp salad and hot asparagus immediately.
–shrimp salad adapted from White on Rice Couple.