Wednesday, April 12, 2017

ASPARAGUS SALAD WITH SHRIMP AND AVOCADO ENJOY DAN:

ASPARAGUS SALAD WITH SHRIMP AND AVOCADO by CHEF DAN:
Serves 4

INGREDIENTS:
1 tablespoon olive oil
1 pound shrimp, cooked and shelled
1 teaspoon Old Bay seasoning
1 avocado, sliced
1 bunch asparagus, washed, and trimmed
1 (12 Oz) bag frozen peas, thawed
6 cherry tomatoes, halved
1/3-cup shredded mozzarella cheese
1 large head romaine lettuce

VINAIGRETTE:
1/4-cup olive oil
2 tablespoons white wine vinegar
1/2-teaspoon EACH dried, oregano, basil, and tarragon
1/4-teaspoons cumin
1 tablespoon Dijon mustard
Sea salt and freshly ground black pepper to taste

DIRECTIONS:
1.   Place a steaming basket in a pot with a few inches of water.
2.   Bring to a boil then add asparagus.
3.   Cover and cook 2-3 minutes.
4.   Remove and place in ice water.
5.   Whisk together olive oil and next 6 ingredients.
6.   Season with salt and pepper to taste.
7.   Season shrimp with Old Bay, salt, and pepper.
8.   Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.
9.   Add shrimp and sauté for 2-3 minutes, or until opaque.
10.                Remove from heat.
11.                To assemble salad, place the asparagus, shrimp, avocado, tomatoes, in a bowl.
12.                Pour the vinaigrette over it and lightly toss to combine and coat.
13.                Top with mozzarella cheese.

ENJOY DAN:                                FOR THE LOVE OF FOOD!!


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