Ingredients: 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.