Shrimp and Asparagus Cocktails with a Citrus Zing
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 28 min |
servings
| Category: | Appetizers |
| Subcategory: | Cocktails |
| Source: | Chef Anne Desjardins - "Par dessus le marché" |
Recipe ingredients
- Fresh
- 8 oz. (250 g) Nordic shrimp
- Few leaves Boston lettuce
- 8 green asparagus spears
- 1 lemon, zest and 2 Tbsp. (30 mL) juice
- 1 orange, zest and 2 Tbsp. (30 mL) juice
- 6 fresh basil leaves
- 1 package chives
- 1 pita*, cut into points
- Edible flower petals (optional)
- Pantry
- ½ cup (125 mL) Irresistibles extra virgin olive oil*
- 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
- Salt to taste
Preparation
Dressing:
In a bowl, combine lemon and orange zest and juice.
Whisk in olive oil, mustard, basil and salt until thoroughly blended. Set aside.
Salad:
Cut lettuce into thin ribbons (chiffonnade).
Blanch asparagus 3-4 minutes in a pot of simmering water. Rinse under cold running water and cut into small pieces.
Mince chives.
Preheat oven to 425°F (215°C).
Toast salt-sprinkled pita points.
In martini or other decorative glasses, alternate shrimp, asparagus and lettuce.
Drizzle with dressing, sprinkle with flower petals and serve with pita points.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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