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Citrus-Shrimp Salad

The epitome of bright spring flavors, this salad can actually work year-round.


2 cups Ready-Set-Serve Grapefruit Rounds
1 cup Ready-Set-Serve Orange Rounds
1 cup Markon First Crop Cucumbers, sliced
1 cup Markon First Crop Green Bell Pepper, sliced
½ cup Markon First Crop Red Onion, sliced
1/4 cup jalapeno chile peppers, sliced
8 oz. watercress
16 jumbo shrimp, grilled
Edible flowers, for garnish


Toss together the first seven ingredients and divide equally on four serving plates. Top each plate with four grilled shrimp. Garnish with edible flowers and serve with house-made dressing.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.