California Shrimp Salad
Recipe courtesy of California Ripe Olives.
3 tablespoons olive oil
1 pound rock shrimp
2 teaspoons minced garlic
3/4 teaspoon kosher salt
1/4 teaspoon coarsely ground black pepper
2 1/2 cups asparagus, cut diagonally into 1 1/2-inch pieces and blanched
1 (15-ounce) can white beans, drained and rinsed
1 cup olives, halved
1/3 cup chopped basil
1 teaspoon chopped lemon zest
1/2 tablespoon Tabasco sauce
- Heat oil in a large sauté pan over medium high heat.
- Add rock shrimp and garlic and cook for 2 to 3 minutes. Season with salt and pepper, then transfer to a clean mixing bowl.
- Stir in asparagus, beans, olives, lemon juice, basil, zest and Tabasco.
- Cover and chill for 30 minutes. Serve cold or room temperature.
Makes 4 servings.
Recipe and photograph courtesy of California Ripe Olives.