Shrimp with Spring Garlic Salsa Verde and Asparagus

Cooking Instructions

METHOD:

In a bowl, toss together the garlic, chili, olive oil, and salt and pepper. Add the shrimp and marinate.

For the Salsa Verde, combine the anchovy, capers, lemon juice, vinegar and oregano in a bowl. Cover and let sit for 10 minutes.

Heat oil in a skillet. Add the garlic and leeks and cook for 1 minute. Season with salt and pepper and add to the caper mixture. Let cool, then add the parsley and arugula. Season with salt and pepper. Cover and refrigerate.

Bring salted water to boil. Add the asparagus and cook for 2 minutes. Drain and toss asparagus with butter. Arrange on a platter.

In a skillet, quickly saute the shrimp quickly then place over the asparagus. Drizzle with the salsa verde.

Round Out the Meal:

With risoto.

Kid Friendly:

Serve the salsa verde on the side.