16 oz. Ready-Set-Serve Urban Blend
12 shrimp, large
1 Tbsp. extra virgin olive oil
2 Tbsp. Sriracha sauce
1 Tbsp. honey
1 Tbsp. Ready-Set-Serve Lime Juice
8 Markon First Crop Strawberries, sliced
1 Tbsp. almonds, toasted and sliced
In a mixing bowl, combine Sriracha, honey, lime juice, and extra virgin olive oil. Place shrimp and this sauce in a zip lock bag, thoroughly coating the shrimp. Marinate for 15 minutes.
Preheat grill or grill pan to medium heat. Season shrimp with kosher salt and coarse black pepper, then grill for two to three minutes per side.
While the shrimp is cooking, toss Ready-Set-Serve Urban Blend and strawberries.
To serve, top salad with shrimp, fresh lime juice, and toasted almonds.
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.