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Shrimp and Asparagus Salad
Shrimp and Asparagus Salad
Simple and fresh, this salad is perfect for your spring menu.
- Serves: 8
- Meal type: Appetizers
- Species: Shrimp
Ingredients
- 454 g Raw Black Tiger Shrimp, Headless, Shell-on, Butterfly-cut (product #1059855)
- 30 mL butter
- salt and pepper, to taste
- 1 bunch asparagus, shaved
- 1 small fennel bulb, shaved
- 1/2 bunch purple watercress, stems removed
- Simple Vinaigrette
- 1 tbsp olive oil
- 2 tbsp sliced onions
- salt and pepper, to taste
- 3 tbsp red wine vinegar
Method
-
Combine salad ingredients in a large bowl. Toss together.
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For the vinaigrette, mix vinegar and onions, and season with salt and pepper. Whisking constantly, slowly drizzle in vegetable oil until the mixture is emulsified. Add dressing to the salad and toss to coat.
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Melt butter in a large sauté pan over medium-high heat. Sauté shrimp for 3-5 minutes, or until shrimp are cooked through. Season with salt and pepper.
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Plate the salad, and top with shrimp.
