Shrimp and Asparagus Cocktails with a Citrus Zing

Shrimp and Asparagus Cocktails with a Citrus Zing
  • 4 servings
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • dressing:

  • 1

    lemon, zest and 2 Tbsp. (30 mL) of juice

  • 1

    orange, zest and 2 Tbps. (30 mL) of juice

  • 1/2 cup
    (125 mL)

    extra virgin olive oil

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • chopped fresh basil to taste

  • chopped fresh chives to taste

  • salt to taste

  • few Boston lettuce leaves

  • 8

    green asparagus

  • 2 to 4

    pita breads, sliced in points

  • salt to taste

  • extra virgin olive oil to taste

  • 8 oz
    (250 g)

    nordic shrimp


Dressing: in a bowl, combine lemon and orange zest and juice.

Whisk in olive oil, mustard, basil, chives, and salt until thoroughly blended. Set aside.


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.

Pita breads: preheat oven to 425°F (215°C).

Toast salt-sprinkled pita points for approximately 5 minutes.

In martini or other decorative glasses, alternate lettuce, shrimp, asparagus.

Drizzle with dressing. Serve with pita points.

Source: "Chef Anne Desjardins - Émission ""Par dessus le marché"""

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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