HAL HOLDEN-BACHE / LOCKELAND TABLE
8 large shell on gulf shrimp
2 t lemon zest
1 t of each: Fresh parsley, thyme, basil, chive
1/4 c olive oil
kosher salt and fresh black pepper to taste
16 large asparagus, trimmed and peeled
lemon vinaigrette
micro greens for garnish
Combine the shrimp, lemon zest, herbs, garlic and olive oil in a bowl and toss well. Season the shrimp with kosher salt and fresh black pepper, cover and refrigerate for 2 - 12 hours.
In a large oven-safe saute pan over medium high heat, coat bottom of the pan with olive oil and saute asparagus, gently tossing and seasoning with kosher salt and fresh black pepper. After 2 -3 minutes of sauteing,put saute pan in a 400 degree oven and roast for 5 minutes.
While asparagus is in the oven, heat a medium size saute pan to medium high heat, add marinated shrimp and toss gently. Shrimp cook fairly quickly and should be done in 3 - 5 minutes.
Assemble plate by putting 4 roasted asparagus on the bottom of the plate, 2 roasted shrimp on top of asparagus, then drizzle with lemon vinaigrette and garnish with a fresh dill sprig.
SOFRITO
1 large white onion
1 green bell pepper, seeded
1 Roma tomato, or other in season tomato
1 bunch of cilantro, washed and dried
4 cloves of garlic
Rough chop all ingredients and blend together in a food processor. This can also be frozen and used when desired. Store, label and date. Serve warm over meat of your choice.
