"Lemon Vinaigrette Cucumber and Asparagus Salad"

In a Mason jar, mix the following ingredients, then shake and chill:

1. 1/4 cup lemon olive oil

2. 1/2 cup cucumber vinegar**

3. Fresh cracked pepper, to taste

4. 1 tsp. fresh dill or dry, prepare extra to garnish

Directions

1. Use mandolin to slice one English cucumber and one small sweet onion.

2. Use peeler to make ribbons with two uncooked spears of asparagus.

3. Cook, peel and devein shrimp, then slice lemon thin and cut in quarters for use as garnish.

Serves 6 When plating, alternate cucumber and onions. Top with a couple of ribbons of asparagus, sprinkle with dill and add one shrimp. Chill. When ready to serve, shake vinaigrette and drizzle on top. *If asparagus is not in season, use center of broccoli to make ribbons, soak in vinaigrette to soften for 10 minutes. **A great place to get your oil & vinegar "Trio Carmel" or flavor your own by using ends of cucumber & add to vinaigrette,discard them before drizzling & serving