our tastes: LA SALLE SALAD WITH SHRIMP
Salad Ingredients
1-1/2 cups organic spring mix
1/8 cup carrots, julienned
1/8 cup asparagus (grilled, cut two inches
long)
1/8 cup Haricot Verts (blanched)
2 tbs. olive oil 100% extra virgin
1 lemon wedge
Salt and pepper to taste
5 each shrimp 20/21 (marinated)
1 tsp. feta cheese, shredded
1 tbs. pumpkin seeds, roasted
¼ each avocado, diced
1 tsp. shallots, julienned
Recipes by Vintage Grill & Car Museum
and Wild Mushroom
Shrimp Marinade
3 sprigs rosemary
4 sprigs thyme
1 bunch parsley
3 cloves garlic
1-1/2 cups olive oil
Salt and pepper, to taste
Directions
For marinade, take herbs off stems and
put in blender with garlic, salt and pepper.
Slowly pour in olive oil while blending.
Marinate shrimp at least 30 minutes
before grilling.
For asparagus, season with salt, pepper and olive oil. Grill for about 3 minutes on medium
to high heat, turn each side.
For Haricot Verts, bring salted water in a medium sauce pot to a boil. Drop beans in water
and boil for 2 minutes. Drain the beans and cool in ice bath.
Toast pumpkin seeds in 400 degree oven with olive oil, salt and pepper until toasted.
Toss spring mix, carrots, Haricot Verts, asparagus, feta cheese, olive oil, lemon juice, salt
and pepper in bowl. Garnish with pumpkin seeds, and grilled shrimp.
PA R K E R C O U N T Y T O D AY
225 East Spring St.
Weatherford, TX 76086
817-594-9390
www.albertsonsmarket.com
JUNE 2015
We want to welcome you to our newest
Starbucks located in Albertson’s!
MAKE US YOUR EVERYDAY
COFFEE BREAK!
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