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Roasted Shrimp and Asparagus Salad

source: www.smells-like-home.com
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12 oz large shrimp, peeled and deveined
6 oz asparagus, trimmed, cut into 1-inch pieces
Extra virgin olive oil
Freshly ground black pepper
2 tbsp mayonnaise (light is fine)
2 tbsp plain nonfat Greek yogurt
½ tsp lemon zest
Juice of half of a lemon
1 tsp red wine vinegar
2 tsp champagne vinegar
¼ tsp Kosher salt
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped

Preheat oven to 425° F. Lay the shrimp and asparagus out on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with black pepper. Roast for 7 minutes. Allow the shrimp to cool for 5 minutes then cut them in half, if desired. Cool the shrimp and asparagus to room temperature or chill for up to 2 days before proceeding.
In a medium bowl, whisk the mayonnaise, yogurt, lemon zest and juice, vinegars, salt and 1/8 teaspoon black pepper together. Stir in the dill, parsley, and chives. Fold in the cooled (or chilled) shrimp and asparagus. Season with extra salt and pepper to taste.


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