Asparagus and Shrimp Salad (4 Stars)

Ingredients
12 Ounces asparagus trimmed - cut into bite-size pieces
16 ounces large shrimp cleaned
1 yellow or red sweet pepper cored, seeded and cut into 2 inch strips
1 Tablespoon chopped garlic
2 Tablespoons olive oil
1/2 Teaspoon black pepper
1/2 Teaspoon sea salt
4 cups chopped Romaine lettuce
1 green onion chopped
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Dressing:
Juice of one large lemon
1/4 Cup olive oil
2 teaspoons sugar
1 Tablespoon white vinegar
1 Teaspoon Dijon mustard
1/2 Teaspoon sea salt

Directions:
1. Preheat oven to 400 degrees. 
2. Line a baking pan with foil or parchment paper.
3. Put the asparagus, shrimp and sweet pepper in a large bowl. 
4. Add the chopped garlic, 1 tablespoon olive oil, black pepper and 1/2 tablespoon salt. Mix well. 
5. Pour the shrimp mixture into the baking pan.
6. Bake for 15 minutes or until asparagus is tender and shrimp are pink.
7. While shrimp are roasting, arrange Romaine lettuce on plates. 
8. Add half the chopped green onion and reserve on top of salads.
9. Whisk all the dressing ingredients together in a small bowl. 
10. After shrimp and veggies are cooked, mix them well with the dressing.
Top each plate of Romaine lettuce with some of the shrimp mixtures. Garnish with remaining green onion.