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California Shrimp Salad
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 10 Min.
Cook Time: 5 Min.
Chill Time: 30 Min.
What you need:
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3 Tbsp. olive oil
1 lb. Rock shrimp
2 tsp. minced garlic
3/4 tsp. kosher salt
1/4 tsp. coarsely ground black pepper
2 1/2 c. asparagus, cut diagonally into 1 1/2-inch pieces and blanched
1 (15 oz.) can white beans, rinsed and drained
1 c. olives, halved
1/3 c. chopped basil
1 tsp. chopped lemon zest
1/2 Tbsp. tabasco sauce
What to do:
1. Heat oil in a large sauté pan over medium high heat.
2. Add rock shrimp and garlic and cook for 2-3 Min. Season with salt and pepper, then transfer to a clean mixing bowl.
3. Stir in asparagus, beans, olives, lemon juice, basil, zest and tabasco.
4. Cover and chill for 30 Min. Serve cold or room temperature
Serve with:
Grilled Italian bread slices.
Wine pairings:
Pinot Grigio, Chardonnay, Sauvignon Blanc
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