Cilantro Shrimp Asparagus Salad

Cilantro Shrimp Asparagus Salad

Swimming in Green Salad: 

2 tsp. extra virgin olive oil 
5 oz. wild-caught salad shrimp (fresh or frozen – I used frozen)
2 cups chopped asparagus
sea salt and pepper
1 cup mixed salad greens
4 green Castelvetrano olives

 

Scent of Cilantro Dressing:

1 large handful of fresh cilantro
1-2 tsp. Florida Sunshine sea salt
3 Tbs. coconut vinegar
1 Tbs. extra virgin olive oil

 

All of these measurements are approximate. I simply threw everything in the high-speed blender and pureed until just perfectly smooth.

 

Heat oil over very low heat. Add asparagus and shrimp. Cover and allow the shrimp to release their juices. Add salt and pepper, continuing to stir to ensure no sticking. Remove the lid and allow all the juices to evaporate. 

Allow to cool slightly.

Toss with salad greens and olives and drizzle (or douse) in dressing.