Shrimp

DRESSING:
1/3 virgin olive oil
2 1/2 tbsp. red wine vinegar
1/3 c. parsley leaves
1 tbsp. chopped shallot
1/4 tsp. kosher salt
1/4 tsp. pepper
SALAD:
1 LB. PEELED AND DEVEINED SHRIMP
2 C. SLICED ASPARAGUS
1 COARSELY CHOPPED YELLOW PEPPER
1/2 CHOPPED SEEDED PEELED CUCUMBER
1/2 DICED PEELED AVOCADO
4 CUPS MIXED SALAD GREENS
FILL A LARGE POT HALF FULL WITH WATER AND BRING TO A BOIL.
COMBINE THE DRESSING INGREDIENTS IN A BLENDER AND PROCESS UNTIL SMOOTH. SET ASIDE.
WHEN WATER IS BOILING, ADD SHRIMP AND ASPARAGUS PIECES, COOK 3 TO 4 MINUTES.
DRAIN IN COLANDER AND RUN COLD WATER OVER THE SHRIMP AND ASPARAGUS.
WHEN COOL, TOSS SHRIMP AND ASPARAGUS WITH BELL PEPPER, CUCUMBER AND AVOCADO IN MIXING BOWL,
POUR DRESSING OVER SHRIMP AND TOSS.
DIVIDE GREENS IN 4 PLATES AND TOP WITH WITH MIX.
SERVES APPROX 4

 

2 tbsp minced garlic
2 tbsp. olive oil
1/4 c. lemon juice
1/4 c. minced parsley
1/4 tsp. kosher salt
1/4 tsp. pepper
1 1/4 lbs cooked shrimp
Place garlic and oil in small skillet and cook over medium heat about 1 minute.
Add lemon juice, parsley, salt, and pepper. Toss with shrimp in large bowl.
Serve hot or chilled.

 
 
 
 
 
 
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