Appetizers
Gluten Free
Salads
Spring
Summer| Number of Servings: 4 | |||||||||
| Serving Size 93 grams | |||||||||
| Calories | 10 | ||||||||
| % Daily Value* | |||||||||
| Total Fat 0g | 0% | ||||||||
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| Cholesterol 10g | 3% | ||||||||
| Sodium 55g | 2% | ||||||||
| Total Carbohydrate 1g | 0% | ||||||||
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| Protein 1g | |||||||||
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*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1 cup Ready-Set-Serve Fruit Salad Deluxe
1/4 cup Markon First Crop Red Bell Peppers, roasted and chopped
16 shrimp, peeled, seasoned with salt and pepper, then grilled
2 Tbsp. Ready-Set-Serve Washed & Trimmed Cilantro, chopped
Salt and pepper, to taste
Stir roasted peppers into fruit salad; place equal portions of mixture in four martini glasses. Top each glass with four shrimp and cilantro.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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