Shrimp Kebabs with Asparagus Salad
- For the kebabs
- 4 Shrimp skewers (frozen)
- 1 garlic
- 1 tablespoon finely chopped parsley
- 1 tablespoon Canola oil
- For the salad
- 800 grams green Asparagus
- 1 tablespoon lemon juice
- 2 tablespoons Canola oil
- 1 Endive
- 250 grams whole Lettuce (Lollo Rosso, Lollo Bianco)
- 50 grams Arugula
- 100 grams Cherry tomatoes
For the salad, rinse the asparagus, cut off the lower ends and peel the lower part of the spears thinly. Simmer gently in salted water in a large pot for 15-20 minutes over medium heat. The asparagus must not be too soft. Lift from the pan, rinse cold and drain well. Cut the asparagus spears into 3-4 cm long pieces (approximately 1 1/2 inches).
For the marinade, combine the lemon juice and oil and season with salt and pepper. Coat the asparagus pieces and leave to marinate.
Peel and rinse the endive and drain well. Rinse the lettuce and the cherry tomatoes, remove the tomato stems and cut into halves.
For the dressing, mix the ingredients together well in a bowl and season to taste.
Arrange the salad ingredients on plates and drizzle with the dressing. Distribute the marinated asparagus on top.
For the kebabs, heat the oil in a nonstick skillet. Season the shrimp with salt and pepper and thread onto the skewers along with the chopped garlic. Shower with the parsley and fry briefly on each side.
Serve the kebabs on plates along with the salad.