Shrimp and Asparagus Salad with Caper Dressing
Prep Time
Cooking Mode
24-30 cooked medium shrimp, peeled with tails intact
2 bunch asparagus, trimmed and blanched
2 English hot house cucumbers, thinly sliced
½ cup mint leaves, washed
For Caper Dressing
2 tbsp salted capers, rinsed and drained
4 tbsp extra virgin olive oil
4 tbsp white wine vinegar
2 cloves garlic, crushed
Cracked black pepper
24-30 cooked medium shrimp, peeled with tails intact
2 bunch asparagus, trimmed and blanched
2 English hot house cucumbers, thinly sliced
½ cup mint leaves, washed
For Caper Dressing
2 tbsp salted capers, rinsed and drained
4 tbsp extra virgin olive oil
4 tbsp white wine vinegar
2 cloves garlic, crushed
Cracked black pepper
Directions
1Defrost shrimp under running cold water; drain and keep chilled.
2Blanch asparagus in boiling water for 2 minutes, chill and set aside.
3To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon.
4Add olive oil, vinegar, garlic and pepper; stir to combine.
5Arrange asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve.
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Personal Note
Personal Note