Shrimp, Asparagus & Bibb Lettuce Salad

When you’re entertaining, a beautiful salad can do more than round out the menu—it can become the star of the table. This Shrimp, Asparagus & Bibb Lettuce Salad combines tender shrimp, crisp asparagus, delicate Bibb lettuce, and juicy cherry tomatoes for a fresh, colorful dish that’s perfect for a spring lunch or light supper.

The secret is a creamy chive dressing with a bright touch of vinegar and garlic, bringing all the ingredients together without overpowering their fresh flavors. Even better, much of the preparation can be done a day ahead. Prepare the dressing, cook and chill the asparagus, and get the tomatoes ready before your guests arrive. When it’s time to serve, simply assemble the salad and arrange the shrimp alongside.

For effortless entertaining, serve the dressing separately so guests can dress their own plates and the lettuce stays crisp. It’s an elegant, refreshing addition to your menu—and a delicious reminder that memorable entertaining doesn’t require a large kitchen or hours of last-minute preparation.

Ingredients

For the Dressing

• 2 cups mayonnaise

• ¼ cup white vinegar

• ¼ cup fresh chives, finely chopped

• 2 tablespoons water

• 2 garlic cloves, minced

• Salt and freshly ground black pepper, to taste

For the Salad

• 2 pounds pencil-thin asparagus

• 3 heads Boston or Bibb lettuce, torn into bite-size pieces

• 1¼ pounds steamed or roasted shrimp, cut lengthwise

• 2 cups cherry tomatoes, halved

Instructions

1. Make the Dressing: in a medium bowl, whisk together the mayonnaise, vinegar, chopped chives, water, and minced garlic until smooth. Season with salt and freshly ground black pepper to taste.Tip: The dressing can be made up to 1 day ahead and stored in the refrigerator.

2. Prepare the Asparagus: bring a large pot of salted water to a boil. Add the asparagus and cook exactly 2 minutes, until crisp-tender. Immediately transfer the asparagus to an ice bath to stop the cooking and preserve the bright green color. Once cooled, remove and dry each spear thoroughly with paper towels. Cut the asparagus into 1½-inch pieces and store in an airtight container with a dry paper towel until ready to use.Tip: The asparagus can be prepared a day ahead and refrigerated.

3. Prepare the Tomatoes: cut the cherry tomatoes in half and store in an airtight container in the refrigerator. This can also be done a day ahead.

4. Assemble the Salad: on the day of serving, place the torn butter lettuce in a large salad bowl. Add the asparagus pieces and cherry tomatoes, then gently toss to combine. Transfer the salad to a serving bowl or platter.

5. Serve: Arrange the shrimp on a platter and serve alongside the salad with the dressing on the side so guests can add as much as they like.

Enjoy!