Roasted Asparagus and Shrimp Salad

65732-roasted-asparagus-and-shrimp-salad_13
Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2012/03/65732-roasted-asparagus-and-shrimp-salad_13.jpg?w=150
  • Yield: 2 servings

Ingredients

1 small bunch of asparagus
8 medium shrimp, peeled and deveined
3tablespoons olive oil, divided
1/2teaspoon coarse salt, divided
1/2teaspoon freshly ground black pepper, divided
1tablespoon Dijon mustard
2teaspoons honey
2tablespoons red wine vinegar
2cups salad greens or mesclun mix
1tablespoon fresh basil, chiffonade
1teaspoon fresh oregano, chopped
1/4cup grape tomatoes
Shaved Parmesan cheese (optional)

Instructions

  1. Preheat oven 400F.
  2. Trim off woody ends of the asparagus and discard (or use them for soup base in other recipes). Cut asparagus into thirds. Place on a foil-lined baking sheet. Make a foil bowl and place shrimp inside. Place on baking sheet with asparagus. Drizzle 1 tablespoon olive oil on asparagus and shrimp, sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on top.
  3. Place in oven and cook 7 minutes. Remove shrimp from oven and continue roasting asparagus 8 more minutes.
  4. In a small bowl, whisk together mustard, honey, vinegar, remaining salt and pepper.  While whisking, slowly add the remaining 2 tablespoons olive oil until the vinaigrette is emulsified.  Place salad greens, basil and oregano in a medium bowl and add enough dressing to moisten.  Arrange on plates, top with shrimp, asparagus, tomatoes and a few shavings of Parmesan cheese if using.

Nutritional Info *per serving

  • Calories 276
  • Fat 21g
  • Cholesterol 43mg
  • Sodium 816mg
  • Carbohydrate 13g
  • Fiber 3g
  • Protein 9g
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