Skip to Content
Product Recall: Red Onions from USA Read More
Ingredients
24-30
cooked medium shrimp, peeled with tails intact
2
bunch asparagus, trimmed and blanched
2
English hot house cucumbers, thinly sliced
1/2 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
Method
Step 1
Defrost shrimp under running cold water; drain and keep chilled.
Step 2
Blanch asparagus in boiling water for 2 minutes, chill and set aside.
Step 3
To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon.
Step 4
Add olive oil, vinegar, garlic and pepper; stir to combine.
Step 5
Arrange asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve.
Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
320
Saturated Fat:
2 g
Carbs:
8 g
Sugar:
4 g
Protein:
35 g
Cholesterol:
255 mg
Fiber:
3 g
Sodium:
480 mg
Subscribe
Cookie collection and updated privacy commitment
We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment.
Learn More
