1 pound steamed shrimp ~ shelled and deveined
1 bunch thin asparagus - cut into 2-inch lengths and steamed just tender
½ cup Kalamata olives - pitted
1 pint cherry tomatoes - halved
¼ cup capers - drained
2 tablespoons finely chopped fresh basil
Fresh cracked black pepper to taste
Garnish:
Fresh basil leaves
Dressing: 1 medium shallot - minced
2 teaspoons finely chopped fresh thyme
1 tablespoon finely chopped fresh parsley
¼ cup fresh lemon juice
½ cup extra virgin olive oil
Salt and freshly ground black pepper to taste

In a large bowl combine the shrimp with the asparagus, olives, tomatoes, capers, basil and pepper to the chicken and stir to combine.



Dressing: combine the shallot, thyme, parsley, and lemon juice in a small bowl. Slowly whisk in the oil until it’s thoroughly incorporated. Add the salt and pepper and taste for seasoning.



When ready to serve the salad:

Add enough of the dressing to the shrimp salad to moisten it. Stir carefully to combine, being sure not to break up the capers. Taste for seasoning.

Garnish with the herbs and serve.