2 cloves garlic
1 bunch frech basil, trimmed
2 tsp. salt, divided
1/4 cup olive oil
1 lb. extra-large shrimp, cleaned and butterflied
1 lb. asparagus, trimmed
2 tbsp balsamic vinegar
1 tbsp lemon juice
1/4 tsp. pepper
4 cups arugula trimmed
In a food processor, combine garlic, basil and 1 tsp salt and puree. Add oil and puree again. Combine 2 tbsp basil oil with shrimp, reserve remaining for dressingg.
Grill shrimp, fennel and asparagus until browned and just cooked through about 4 minutes in total. (This may be done in batches.)
To prepare dressing, whisk together vinegar, lemon juice, and reserved basil oil, and remaining tsp salt and pepper.
Toss shrimp, fennel, asparagus with dressing. Taste and adjust seasonings if necessary. Serve salad on a bed of arugula.
Calories 181, protein 15 g, fat 10 g, saturates 1 g, cholesterol 112 mg, carbohydrate 9 g, fibre 4 g, potassium 468 mg, Excellent: Vitamin B12: Folate Good: Niacin; Iron