1. Defrost the scampi if necessary. Cover the asparagus with salted water and boil for 10-15 minutes. Rinse in cold water and drain the asparagus.
2. Drain the mussels through a sieve, reserving 2 tablespoons of the liquid for the dressing. Mix the scampi, asparagus and mussels together in a bowl.
3. Beat the cream with the mayonnaise, mussel liquid, lemon juice, salt and pepper, the sugar and paprika.
4. Pour the dressing over the scampi, asparagus and mussels and mix well. Arrange the lettuce on individual plates, add the salad and serve sprinkled with dill.