Lemon Garlic Butterfly Shrimp and Asparagus Salad
Recipe type: Entree
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 pound large shrimp—shelled, deveined and butterflied
  • 2 green onions, chopped
  • 1 500g container of grape tomatoes, sliced in half
  • 1 500g container of mushrooms, quatered
  • 1 bunch of asparagus, bottoms removed; sliced into 1-2" pieces
  • 1 garlic clove
  • 1 tbsp parsley
  • 1 tsp oregano
  • ½ tsp dill
  • ⅛ tsp pepper
  • ¼ tsp salt
  • 2 tbsp balsamic vinegar
  • juice of one lemon
  • ¼ cup olive oil
  • parmesan cheese to sprinkle on top
  1. In a medium skillet, heat 1 tbsp of the oil on medium heat, add shrimp, add juice of half the lemon and fry over moderate heat until cooked through, approximately 6 minutes. Set aside but keep warm.
  2. Heat the remaining olive oil in the pan. Add the chopped onion and garlic cooking over moderate heat until onions are golden brown.
  3. Add in asparagus and continue to cook for another 2 minutes covered on medium heat before adding remaining ingredients and stirring occasionally for another 3-4 minutes.
  4. Place on a plate, topped with shrimp and sprinkled with parmesan cheese before serving warm.
Recipe by This Lil Piglet at https://thislilpiglet.net/2014/05/shrimp/