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Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.
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|Serving Size: 1 Serving (1587g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 411 (86%)|
|Amt Per Serving||% DV|
|Total Fat 45.7g||61 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 27.7g|
|Cholesterol 25.2mg||8 %|
|Sodium 208.9mg||7 %|
|Potassium 635.4mg||17 %|
|Total Carbohydrate 10.1g||3 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 5.3g|
|Protein 10.9g||16 %|
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Calories per serving: 480
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