In small bowl, combine all dressing ingredients; stir until well combined. Refrigerate until serving time.
In medium skillet, bring 1/2 cup water to a boil. Add asparagus and bell pepper; cover and cook over medium heat for 5 to 7 minutes or until vegetables are crisp-tender. Drain; rinse with cold water. Refrigerate until serving time.
To assemble salads, arrange lettuce on 4 individual dinner plates. Divide shrimp, asparagus, bell pepper and cherry tomatoes over lettuce. Drizzle dressing over salads. Serve immediately.