I discovered this seared shrimp and asparagus salad on the Allrecipes website when looking for a green salad which was a little different. It originally called for scallops which you can still use. I varied it by using grape seed oil because I like the flavor better. I also substituted cocktail shrimp in place of scallops because I wanted something easier to cook and more economical. What I wound up with was very tasty and now a holiday favorite.
It’s healthy, fast and easy to make and great any time of year. Allrecipe suggests serving it before an elegant dinner, we like it with our holiday meal because of the bright green color to add to red cranberries on your plate..enjoy!
Shrimp can be a unique source of the antioxidant and anti-inflammatory carotenoid nutrient astaxanthin. A 4-ounce serving of shrimp contains 1-4 milligrams of astaxanthin. Astaxanthin has been shown to provide antioxidant support to both the nervous system and musculoskeletal system.
Asparagus is a brain booster: Another anti-aging property of this delicious veggie is that it may help our brains fight cognitive decline. Asparagus delivers folate, which works with vitamin B12—found in fish, poultry, meat and dairy—to help prevent cognitive impairment. In a study from Tufts University, older adults with healthy levels of folate and B12 performed better on a test of response speed and mental flexibility. (If you’re 50-plus, be sure you’re getting enough B12: your ability to absorb it decreases with age.)
Recipe for Seared Shrimp and Asparagus Salad
Dressing:
3/4 cup olive oil or grape seed oil
1/4 cup balsamic vinegar
1 teaspoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Salad:
2 teaspoon olive oil
2 pounds bay shrimp or small cocktail shrimp
1 bunch of fresh asparagus (trimmed)
1- 10 oz bag or fresh spinach or greens of your choice
Directions:
Beat oil, vinegar, garlic, salt and pepper together in a bowl until smooth.
Heat 2 teaspoons olive oil in a skillet over medium-heat. Sear scallops and asparagus in hot oil until caramelizing, 2 to 3 minutes per side.
Put spinach in a large bowl. Drizzle dressing over spinach and toss to coat; top with scallops and asparagus.
Prep time 15 minutes
cook time 5 minutes
ready in 20 minutes
Serves 4