Salad for Two

1 beet

10 large, raw shrimp, peeled

2 tablespoons olive oil, divided

2 teaspoons blackened redfish seasoning (such as Paul Prudhomme's)

Juice of 1 lemon, divided

8 spears asparagus

bunch red leaf lettuce

bunch romaine

8 cherry tomatoes

red onion, sliced

1 medium orange, peeled, seeded, sliced

Salt and pepper

2 tablespoons balsamic vinegar

Heat oven to 375 degrees.

Trim beet at both ends, wrap in foil and roast 45-60 minutes until tender. Slide foil off, pulling skin off with it, or peel. Slice beet.

In the meantime, combine olive oil, seasoning and juice of half a lemon in a resealable plastic bag. Add shrimp and marinate 1 hour.

Remove shrimp from marinade and sauté until opaque, about 3 to 4 minutes. Set aside.

Cook asparagus in boiling water until tender-crisp.

On two plates divide the lettuce, beets, asparagus, tomatoes, red onion and orange.

In a small bowl, combine balsamic vinegar, olive oil and juice from remaining lemon half. Top with warm shrimp. Serves two.

@Recipe nutrition:Nutrition values per serving: 300 calories, 15 g fat (2 g saturated), 33 g carbohydrates, 7 g fiber, 11 g protein, 65 mg cholesterol, 780 mg sodium.