20-25 raw shrimp 1 tbsp. cilantro 3 garlic cloves 2 limes 1 bunch asparagus ½ cup canned corn 1 avocado 5 oz. mixed greens 8 oz. sugar snap peas 1 endive 3 tbsp. olive oil Old Bay seasoning chili pepper salt & pepper
1 hr. 45 min.
Mince 3 garlic cloves.
Finely chop 1 tbsp. cilantro.
Add 1½ tbsp. olive oil and shrimp to a sauté pan. Sprinkle with Old Bay seasoning and chili pepper. Sauté for 3 minutes. Add minced garlic and flip shrimp. Sauté for 2-3 minutes more.
Turn off heat, add chopped cilantro and juice from 1-2 limes. Give everything a little stir. Place shrimp in a container with a lid and refrigerate for 1-2 hours.
Slice the woody ends off of 1 bunch of asparagus.
Sauté asparagus in 1½ tbsp. olive oil, season with salt & pepper, and don’t move it for 4-5 minutes. Once seared, flip and sauté for 2-3 minutes more. Refrigerate for 1-2 hours.
Place 1 corn on the cob into a microwave with the husk still on. Microwave for 4 minutes. Once cool, remove husk and carefully slice down the sides. You want some nice, big chunks of corn to stay intact.
Slice 1 avocado in half, remove the pit and peel the skin. Slice each half into half-inch slices.
Place 5 oz. mixed greens onto your serving platter. Surround with 8 oz. snap peas and cold asparagus in small bunches in a cross shape. Carefully fan sliced avocado and place each half on 2 sides of the salad.
Add lovely corn chunks equally around, then sprinkle with the rest of the kernels. Place cilantro lime shrimp in a nice pile right in the center.