Pineapple Salad with Shrimp
Peel bottom third of the asparagus and trim the tough ends. Cut asparagus into pieces. Blanch in boiling salted water for 3-4 minutes. Rinse in cold water and drain.
Cut bell peppers into quarters, trim, rinse and cut into strips. Cut pineapple into pieces. Rinse scallions and chop. Arrange the prepared ingredients on plates.
Pat shrimp dry. Heat olive oil in a non-stick skillet. Fry shrimp about 2 minutes. Peel garlic and squeeze through a press. Drizzle with vinegar and season with salt and pepper. Arrange hot shrimp over the salad ingredients. Cut cress from roots and scatter over the shrimp. Serve with baguette slices, if desired.