4 tostada rounds
16 large shrimp, peeled and cleaned
1 tsp. cumin, ground
1 tsp. cayenne
1 tsp. salt
1/2 cup Ready-Set-Serve Washed & Trimmed Cilantro, split in two portions
1/4 cup Canola oil
1 cup Ready-Set-Serve Kale Color Crunch
4 Tbsp. Ready-Set-Serve Pico de Gallo Guacamole
Arrange tostada rounds on serving plates.
Hand mix Ready-Set-Serve Kale Color Crunch with house-made lime vinaigrette; set aside.
Toss shrimp with cumin, cayenne, salt, and 1/4 cup of cilantro. Heat oil in large skillet then add shrimp. Cook until just done (make sure not to overcook).
Top tostada rounds with heaping portion of RSS Kale Color Crunch, then four shrimp, and finally one tablespoon of guacamole. Sprinkle remaining cilantro over tostadas.
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.