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Shrimp, Roasted Asparagus, and Almond Salad with Sherry Vinaigrette
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9 INGREDIENTS • 8 STEPS • 1HR

Shrimp, Roasted Asparagus, and Almond Salad with Sherry Vinaigrette

Recipe

5.0

1 rating
Perfectly seasoned shrimp, roasted asparagus, and crunchy Marcona almonds provide a variety of textures. Complimented by a tangy sherry vinaigrette, this salad is bursting with flavor and a variety of textures that is sure to satisfy.
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Perfectly seasoned shrimp, roasted asparagus, and crunchy Marcona almonds provide a variety of textures. Complimented by a tangy sherry vinaigrette, this salad is bursting with flavor and a variety of textures that is sure to satisfy.
author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

1HR

Total Time

$6.31

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
180 mL
Olive Oil
Shrimp
455 g
Shrimp, peeled, deveined
Garlic
2 cloves
Garlic, minced
Asparagus
2 bunches
Asparagus, washed, trimmed, peeled
Kosher Salt
1 Tbsp
Kosher Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Marcona Almonds
125 g
Roughly Chopped Marcona Almonds
Shallot
1
Shallot, minced
Sherry Vinegar
2 Tbsp
Sherry Vinegar

Nutrition Per Serving

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Calories
692
Fat
60.1 g
Protein
34.5 g
Carbs
14.7 g
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author_avatar
LG Original Series
LG Original Series is founded on the pillars of Global, Tomorrow, Energy, Humanity and Technology with the capital letters L and G positioned inside a circle to center our ideals above all else.

Author's Notes

Recipe cook times may not reflect one's individual preference for level of doneness and should only be used as a guide. Adjust cook times to meet your expectations.

Cooking Instructions

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step 1
For the shrimp, heat Olive Oil (2 Tbsp) in a large saute pan.
step 2
Add the Shrimp (455 g), Garlic (2 cloves), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), and cook until the shrimp are cooked for approximately 3-5 minutes.
step 3
Set the cooked shrimp aside to cool.
step 4
For the asparagus, preheat an oven to 425 degrees F (220 degrees C).
step 5
Place the Asparagus (2 bunches) on a baking sheet, drizzle with the Olive Oil (4 Tbsp), Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp). Place the asparagus in the preheated oven and roast until the asparagus is softened, but has some crunch left in them, about 10 minutes.
step 6
Allow the asparagus to cool while the vinaigrette is being made.
step 7
For the vinaigrette, combine the Shallot (1), Sherry Vinegar (1 Tbsp), Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp) in a small bowl. Slowly add the Olive Oil (90 mL) to the bowl, whisking constantly.
step 8
Arrange the asparagus on a platter, followed by the shrimp. Drizzle with the Sherry Vinegar (1 Tbsp) and top with the Marcona Almonds (125 g).

Tags

Date Night
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