Shrimp and Asparagus Salad with Caper Dressing

Prep Time: 20 minutes
Total Time: 25 minutes


  1. 24-30 cooked medium shrimp, peeled with tails intact
  2. 2 bunch asparagus, trimmed and blanched
  3. 2 English hot house cucumbers, thinly sliced
  4. 1/2 cup mint leaves, washed
  1. 2 tablespoons salted capers, rinsed and drained
  2. 4 tablespoons extra virgin olive oil
  3. 4 tablespoons white wine vinegar
  4. 2 cloves garlic, crushed
  5. Cracked black pepper


  1. Defrost shrimp under running cold water; drain and keep chilled.
  2. Blanch asparagus in boiling water for 2 minutes, chill and set aside.
  3. To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon. 
  4. Add olive oil, vinegar, garlic and pepper; stir to combine.
  5. Arrange asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve.