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This is an incredibly yummy warm spring salad. It's really a stir-fry that I serve over salad instead of rice. It starts off with lot's of garlic because we all need more garlic. Then I toss in the veggies, the shrimp, some seasonings and some butter, stir-frying them quickly and gently because these are all tender things and it doesn't take much to overcook them.
1 Bag of large raw shrimp
1 Bunch of medium sized asparagus
10 large brown cremini mushrooms, quartered or similar precooked wild mushrooms
2 scallions, chopped
1 Serrano pepper, seeded and diced
4-5 cloves minced garlic
3 Tablespoons of butter
2 Tablespoons olive oil
mixed hearty salad greens
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Mixed seasoning:
salt, smoked paprika, ground chipotle pepper, black pepper, cayenne red pepper, thyme, rosemary, turmeric
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