- Prep Time
- 20 mins
- Total Time
- 25 mins
- cooked medium shrimp, peeled with tails intact
- bunch asparagus, trimmed and blanched
- English hot house cucumbers, thinly sliced
- 1/2 cup
- mint leaves, washed
- For Caper Dressing
- 2 tbsp
- salted capers, rinsed and drained
- 4 tbsp
- extra virgin olive oil
- 4 tbsp
- white wine vinegar
- cloves garlic, crushed
- Cracked black pepper
Defrost shrimp under running cold water; drain and keep chilled.
Blanch asparagus in boiling water for 2 minutes, chill and set aside.
To make the caper dressing, place the capers in a bowl and lightly crush with the back of a spoon.
Add olive oil, vinegar, garlic and pepper; stir to combine.
Arrange asparagus, cucumber, prawns and mint on plates and spoon over caper dressing to serve.
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