1 pound large shrimp, peeled and deveined (about 20 shrimp)
3/4 cup chopped red bell pepper
1/4 cup yellow miso (soybean paste)
2 tablespoons fresh lemon juice
2 teaspoons grated orange rind
1/2 cup fresh orange juice (about 1 orange)
2 tablespoons vegetable oil
1 tablespoon rice vinegar
How to Make It
Bring the water to a boil in a large saucepan. Add asparagus; cook 4 minutes or until crisp-tender. Remove with a slotted spoon. Plunge into ice water, and drain. Add the shrimp to boiling water; cook 3 minutes or until shrimp are done. Drain and plunge into ice water; drain.
Place the asparagus, shrimp, and bell pepper in a large bowl; chill.
Combine miso and lemon juice; stir with a whisk until smooth. Add orange rind and the remaining ingredients; stir well. Pour over asparagus mixture; toss well to coat.
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