Asparagus & Shrimp Salad

• 1 ½ lb of asparagus   #18100
• 1 lb of shrimp   #43126
• 1 oz shredded Monterey Jack cheese   #20531
• 1 medium red bell pepper, sliced
• ¼ cup of green onion, sliced
• 2 tablespoons of parsley, minced
• One slice of lemon
• Lettuce leaves
• Classic Herb Dressing from Kraft   #05197

• Cook the shrimp; drain and set aside.
• Cook the asparagus until crisp-tender; drain well.  Place the shrimp, asparagus and slice if lemon in mixing bowl. 
• Pour the herb dressing over all, cover and refrigerate, stirring once or twice. 
• Combine the red bell pepper, onion and parsley. 
• To serve, drain the shrimp asparagus mixture and arrange on plate with lettuce and cheese. 
• Serve with the pepper/onion/parsley mixture.