Preparation Time: 20 minutes
Cook Time: 15-20 minutes
Ingredients:
- 3/4 cup Peppers of Key West Asian Marinade
- 1 pound (26-30 count) raw shrimp, peeled, deveined, tails removed
- 5 ounces fresh baby spinach
- 1/2 pound fresh asparagus
- 3-4 fresh radishes, thinly sliced
Preparation:
Drizzle 2-3 tablespoons Peppers of Key West Asian Marinade over shrimp; toss to coat. Marinate shrimp 5-10 minutes. Steam or boil asparagus until crisp-tender; plunge into ice water to cool completely. Divide spinach between 6 salad plates; top each with 2-3 spears asparagus and a sprinkle of sliced radishes. Grill or broil shrimp until pink, 2-3 minutes per side (discard marinade). Arrange 3-4 pieces shrimp on each salad; drizzle with remaining Peppers of Key West Asian Marinade.
Serves 6.