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Saturday, August 25, 2012

Looking Back: Saturday Beefcake Luncheon


Shrimp Salad

Shrimp, six ounces
Lemon, one half
Olive Oil, two teaspoons
Rosemary, fresh, one tablespoon
Freshly Ground Black Pepper, one quarter teaspoon
Baby Greens, two cups
Fresh Flat Leaf Parsley, one quarter cup
Basil Leaves, Fresh, five or six
Grape Tomatoes, halved, one cup
Asparagus, blanched, chopped, one half cup
Capers, chopped, one tablespoon
Pre-heated Broiler



1. Toss the shrimp with the juice from the lemon, olive oil, rosemary and black pepper.
2. Broil the shrimp on a nonstick baking sheet on the highest rack about two minutes on each side.
3. Toss the greens, parsley, basil, parsley, tomatoes, asparagus and capers.
4. Mound the salad in the center of a platter and arrange the shrimp on top.
5. Pour over the salad any remaining juice from the baking sheet.
6. The heat of the salad will wilt the greens slightly and their juices will dress the salad.



This serves one with 330 calories, five grams fat, thirteen grams fat, forty grams protein, fifteen grams carbohydrate, 540 milligrams of sodium. Doctor Schnur suggests you impress the fish monger by asking for 31-35 count shrimp.



Well, you can quadruple the recipe or have four different lunch dates with the guys here.

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