Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, April 11, 2012

Herb Vinaigrette dressed baby greens and shrimp, asparagus, fresh green beans with dipping sauce

This meal couldn't be easier. And the entree all cooks in one pan.
Herb Vinaigrette:
bunch cilantro
bunch fresh mint
fresh dill (handful)
half lemon, sqeezed
half orange, squeezed
1/4 cup xtra virgin olive oil
fresh cracked pepper and sea salt
1/2 clove garlic

Pulse all ingredients in a mini chopper (except olive oil) Slowly add olive oil and mix. Add salt and pepper to taste. Tonight's salad is baby greens, grape tomatoes, orange slices, strawberry halves, english cucumber slices.
Shrimp, asparagus, green beams with dipping sauce
Rinse and trim beans and asparagus, remove shrimp shells and devein. In a large skillet fill wiht water to 3/4 full. Add beans and asparagus and bring to boil. Simmer for 4 min until crisp tender. Remove and add shrimp. Simmer until shrimp are cooked. Drain and arrange on platter.
Dipping sauce:
1/4 cup siraccha chinese hot chili sauce
1/4 cup low sodium soy sauce
1 tsp sesame oil
1 tbsp olive oil
1/2 tsp grated ginger

mix all ingredients and serve in a bowl as dipping sauce, or can be poured over the platter.

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