For those of you who don't know, our show can be heard worldwide from our website: To prove the point. We feature a recipe from a neighbor in Georgia who e-mailed us this wonderfully flexible dish (it can be served as a one dish main meal or as a side dish!). Mary Lou also shared a lovely French salmon recipe on page 2. She proves what a small "neighborhood" our world is becoming. Many thanks,
Bob and Rob.

MEDITERRANEAN SHRIMP & ASPARAGUS (From Mary Lou Mullen, a listener from Georgia)

1 lb. asparagus, trimmed
1 lb. large shrimp, peeled and deveined
1 c. halved grape or cherry tomatoes ( I have used diced Roma tomatoes)
1/2 c. crumbled Feta cheese
3/4-1 c. Greek dressing

Preheat oven 350°. Blanch asparagus in boiling water for 1-2 minutes. Take out of water and transfer to a (9x13 inch) baking dish and arrange in an even layer. Partially cook shrimp in same water for 30 seconds to 1 minute. Drain and spread over asparagus. Sprinkle with tomatoes and cheese. Drizzle completely with dressing, making sure that the dressing covers the baking dish to keep from sticking. Bake 8-10 minutes or til the cheese begins to melt and the dressing is heated through.
(serves 4)

Note: I have made this dish without shrimp and served it as side dish. I also have substituted the shrimp and grilled a tuna steak to a medium rare and set it in the dish with the asparagus mixture and then baked it. This dish can be reduced to serve 1-2 easily.

Mediterranean Shrimp And Asparagus Recipe from the March, 2007, Menu Minder