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 (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.
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 (1/4 cup)
,
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 (1/3 cup)
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 (1 cup)
.
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