Ingredients
10 medium-thick asparagus spears, about lb (250 g) 1 lb (500 g) large raw zipper-back shrimp, fresh or frozen Dressing 1 lemon tsp (2 mL) sugar tsp (1 mL) salt 2 to 3 grindings black pepper 1/3 cup (75 mL) olive oil 1 tbsp (15 mL) chopped fresh dill 1 tbsp (15 mL) finely snipped fresh chives or chopped shallotDescription
Two Delicate Flavours Are Complemented Here By A Hit Of Fresh Lemon And Dill. Shrimp Are Sold By The Number Of Shrimp Per Pound, With Lower Numbers Meaning Bigger Shrimp. For This Recipe, Purchase 30 To 40 Shrimp Per Pound For Bite-sized Appetizers.
Liquor Control Board Of Ontario
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