Sweet strawberry and zesty lime meet a kick of jalapeño for a refreshing mocktail with the perfect balance of sweet and heat.
Spring
Summer
Vegan
Vegetarian| Number of Servings: 1 | |||||||||
| Calories | 150 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 0g | 0% | ||||||||
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| Cholesterol 0g | 0% | ||||||||
| Sodium 3g | 1% | ||||||||
| Total Carbohydrate 36g | 13% | ||||||||
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| Protein 0g | |||||||||
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Sweet strawberry and zesty lime meet a kick of jalapeño for a refreshing mocktail with the perfect balance of sweet and heat.
Batch tip: Combine the margarita mix, strawberry purée, lime juice, and jalapeño slices in a pitcher or beverage dispenser. Keep chilled. Add the sparkling water just before serving to preserve the bubbles, then pour over ice into half-rimmed glasses and garnish.
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.
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