California Shrimp Salad - California Ripe Olives
Light and flavorful, our California Shrimp Salad features plump rock shrimp, crisp asparagus, and buttery California Black Ripe Olives. Perfect for a summer meal.
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Cooking tools:
- Microplane
- Saute pan
- Stove
- Mixing bowl
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Kitchen scale
- Refrigerator
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
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