| 1 | Combine mustard & 1 t. water into a small bowl. |
| 2 | Stir well. |
| 3 | Add yogurt, mayonnaise, chili sauce, paprika & water. |
| 4 | Stir well. |
| 5 | Cover & chill. |
| 6 | Bring 3 c. water to boil in a large saucepan. |
| 7 | Add shrimp. |
| 8 | Reduce heat & cook 3 min. drain well; rinse with cold water. |
| 9 | Chill. |
| 10 | Peel & devein shrimp; set aside. |
| 11 | Snap off tough ends of asparagus. |
| 12 | Remove scales. |
| 13 | Cover & cook in a small amount of boiling water 7 min. or until crisp-tender & chill. |
| 14 | Arange shrimp, asparagus, tomatoes, egg slices & cucumber evenly among 4 individual lettuce lined plates. |
| 15 | Garnish with lemon wedges. |
| 16 | Serve with dressing. |
| 17 | About 189 calories per salad & about ?c. dressing. |
| 18 | Fat 6.Chol. 181 |
