Watercress Berry Celebration Shrimp Salad

A simple plate of spring vegetables and fruits served with shrimp on a bed of watercress and endive.

Recipe Ingredients:

6 cups water
1 1/4 pounds shrimp
3/4 pound asparagus
1 1/2 cups red raspberries
10 strawberries
1/2 pound watercress
1/2 pound endive
Salad dressing of your choice

Cooking Directions:

1. Bring water to a boil in a large kettle. Add shrimp and cook 3 to 4 minutes, but do not boil. Drain, rinse with cold water, chill, peel and clean.
2. Place trimmed asparagus in a steamer over boiling water. Cover and cook 3 minutes, or until tender-crisp. Drain, cover, and chill.
3. Gently rinse red raspberries; drain and set aside.
4. Remove the caps from strawberries.
5. Arrange watercress and endive on serving plates.
6. Divide the shrimp, asparagus, and raspberries over the salad. Serve with a salad dressing of your choice.

Makes 4 servings.