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Shrimp and Kale Salad Recipe

Source: George Graham / http://www.acadianatable.com

INGREDIENTS
  • 4 tablespoons extra virgin olive oil, divided
  • 1 dozen fresh mushrooms, thinly slices
  • Pinch of kosher salt
  • Water, for boiling
  • ½ cup table salt
  • 1 bunch green asparagus spears
  • Ice water, to stop cooking
  • 2 dozen large raw Louisiana shrimp, peeled
  • 1 (12-ounce) package orzo pasta
  • 2 cups firmly packed chopped kale
  • 1 cup firmly packed spinach leaves, stems removed
  • 1 cup chopped flat-leaf parsley
  • 1 cup red cherry tomatoes, halved
  • 1 cup yellow cherry tomatoes, halved
  • 1 cup slivered almonds
  • 2 fresh lemons
  • Freshly ground black pepper

Click here for directions 

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