Asparagus, Shrimp, and Mushroom Salad


1/2 lb. Medium shrimp, cooked and peeled
3 c. asparagus spears, chopped, blanched, and cooled
1 pt. cherry tomatoes, cut in half
1 1/2 c. mushrooms, chopped
1/2 tsp. freshly ground pepperLemon garlic vinaigrette dressing
1 lemon
1/2 cup olive oil
3 cloves garlic, pressed

Cut shrimp in half lengthwise. Toss salad ingredients together gently in a large bowl. Combine vinaigrette ingredients. Pour over the salad and toss. Chill at least 30 minutes before serving.

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