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cooked medium shrimp, peeled with tails intact
bunch asparagus, trimmed and blanched
English hot house cucumbers, thinly sliced
mint leaves, washed
For Caper Dressing
salted capers, rinsed and drained
extra virgin olive oil
white wine vinegar
cloves garlic, crushed
Cracked black pepper
Defrost shrimp under running cold water; drain and keep chilled.
Blanch asparagus in boiling water for 2 minutes, chill and set aside.
To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon.
Add olive oil, vinegar, garlic and pepper; stir to combine.
Arrange asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve.
Per serving (1/4 of the recipe):