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CALIFORNIA SHRIMP SALAD

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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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