The Maine Windjammer Association

SHRIMP, ASPARAGUS, AND ARTICHOKE SALAD
from the Stephen Taber

1 pound shrimp
1⁄2 pound asparagus, blanched, rinsed in cold water
1 can artichoke hearts (quartered)
1⁄2 pound pasta (cooked and cooled)
1 red pepper, sliced
1 bunch scallions
Cook shrimp and toss all ingredients together.

Dressing:

1/3 cup olive oil
1⁄4 cup raspberry vinegar
1⁄2 cup mayonnaise
1/8 teaspoon dill
salt, pepper, sugar to taste
2 teaspoons mustard

Whip well with whisk. Toss with salad mixture.