California Shrimp Salad

Ingredients

  • 3 tablespoons olive oil
  • 1 pound rock shrimp
  • 2 teaspoons garlic, minced
  • 3/4 teaspoon Kosher salt
  • 1/4 teaspoon coarsely ground black pepper
  • 2 1/2 (10 oz.) cups asparagus, cut diagonally into 1 1/2-inch pieces and blanched
  • 1 (15 oz.) can white beans, rinsed and drained
  • 1 cup California Black Ripe Olives, halved
  • 1/3 cup lemon juice
  • 3 tablespoons basil, chopped
  • 1 teaspoon lemon zest, chopped

Directions

  1. Heat oil in a large sauté pan over medium high heat.
  2. Add rock shrimp and garlic and cook for 2-3 minutes.
  3. Season with salt and pepper, then transfer to a clean mixing bowl.
  4. Stir in asparagus, beans, California Ripe Olives, lemon juice, basil, zest and tabasco.
  5. Cover and chill for 30 minutes. Serve cold or room temperature.

    *Serving suggestion: Serve with grilled Italian bread slices.