CALIFORNIA SHRIMP SALAD
By curly
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Ingredients
- 3 tablespoons Olive oil
- 1 pound Rock shrimp
- 2 teaspoons Garlic, Minced
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Coarsely ground black pepper
- 2 1/2 (10 oz.) cups Asparagus, cut diagonally into 1 1/2-inch pieces and blanched
- 1 (15 oz.) can White beans, rinsed and drained
- 1 cup California Black Ripe Olives, halved
- 1/3 cup Lemon juice
- 3 tablespoons Basil, chopped
- 1 teaspoon Lemon zest, chopped
- 1/2 teaspoon Tabasco sauce
Details
Servings 4
Preparation
Step 1
Heat oil in a large sauté pan over medium high heat. Add rock shrimp and garlic and cook for 2-3 minutes. Season with salt and pepper, then transfer to a clean mixing bowl.
Stir in asparagus, beans, California Ripe Olives, lemon juice, basil, zest and tabasco. Cover and chill for 30 minutes.
Serve cold or room temperature.
*Serving suggestion: Serve with grilled Italian bread slices.
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