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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
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