SALMON WITH ASPARAGUS AND SHRIMP HOLLANDAISE

Brush fillets with olive oil and sprinkle with lemon pepper. Grill in Foreman Grill until flakes with fork. Meanwhile, put cleaned asparagus spears in microwavable dish with lid, add a little water and sprinkle with lemon pepper. Microwave on high for about 7 minutes.

For hollandaise sauce, whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.Can substitute a packaged hollandaise and make as directed. Remove from heat, whisk in cayenne and salt then stir in tiny shrimp. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Serve fillets and asparagus covered with sauce.