Salad of shrimp, asparagus, green onion, tomato, lettuce and monterey jack cheese topped with a vinaigrette.
Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture.
DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano.