Source: George Graham / http://www.acadianatable.com
INGREDIENTS
- 4 tablespoons extra virgin olive oil, divided
- 1 dozen fresh mushrooms, thinly slices
- Pinch of kosher salt
- Water, for boiling
- ½ cup table salt
- 1 bunch green asparagus spears
- Ice water, to stop cooking
- 2 dozen large raw Louisiana shrimp, peeled
- 1 (12-ounce) package orzo pasta
- 2 cups firmly packed chopped kale
- 1 cup firmly packed spinach leaves, stems removed
- 1 cup chopped flat-leaf parsley
- 1 cup red cherry tomatoes, halved
- 1 cup yellow cherry tomatoes, halved
- 1 cup slivered almonds
- 2 fresh lemons
- Freshly ground black pepper
Shrimp and Kale Salad Recipe was originally published on myhoustonmajic.com
