Shrimp, Roasted Asparagus, and Almond Salad with Sherry Vinaigrette

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.

Total Time

1hr

5.0

1 Rating

Author: LG Original Series

Servings:

Ingredients

•

3/4 cup

Olive Oil

•

1 lb

Shrimp , peeled, deveined

•

2 cloves

Garlic , minced

•

2 bunches

Asparagus , washed, trimmed, peeled

•

1 Tbsp

Kosher Salt

•

1 tsp

Ground Black Pepper

•

1 cup

Roughly Chopped Marcona Almonds

•

Shallot , minced

•

2 Tbsp

Sherry Vinegar

Cooking Instructions

For the shrimp, heat Olive Oil (2 Tbsp) in a large saute pan.

Add the Shrimp (1 lb) , 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.

Set the cooked shrimp aside to cool.

For the asparagus, preheat an oven to 425 degrees F (220 degrees C).

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.

Allow the asparagus to cool while the vinaigrette is being made.

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 (1/3 cup) to the bowl, whisking constantly.

Arrange the asparagus on a platter, followed by the shrimp. Drizzle with the Sherry Vinegar (1 Tbsp) and top with the Marcona Almonds (1 cup) .

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.

Nutrition Per Serving

CALORIES

692

FAT

60.1 g

PROTEIN

34.5 g

CARBS

14.7 g