recipe: asian almond butter-green curry shrimp with ginger lemon lime dressing


Shrimp: 2 T Olive oil

salt TT

1/4 t black pepper 

1/4 t cayenne 

1/4 t dried oregano 

Dash garlic powder

1/4 red onion chopped

1 clove garlic, sliced

tip of jalapeño (about a 1/4) finely diced

2 sticks asparagus 

1/2lb shrimp 

Juice of 1/2 lemon

1/2 t of almond butter

1/2 t green curry paste 
Dressing: 

juice of half lemon 

juice of half a lime

1 T water

1 inch garlic

1/2 t tamari (Gluten free soy sauce)

an 1/8 in thick slice jalapeño

1 1/2T grapeseed oil

1/2 t toasted sesame oil

Salt TT
On: 

Bed of romaine lettuce

Dressed with carrot slices, avo slices, chopped cilantro 
To prepare shrimp:

Heat a skillet to med heat. Add olive oil. Add all dry spices. Add onions and garlic and begin to sauté. After about 2 mins, add jalapeño and asparagus. Keep movement constant with a high heat spatula and add shrimp as the veggies begin to soak up the oil (about 2-3 mins). Add the lemon juice to the shrimp. Sauté to near doneness. Add almond butter and green curry. Sauté until the shrimp begin to brown. Remove from heat to cool.
Dressing:

Add all but last three ingredients to a blender. Blend until smooth. Add the oils (and salt as needed for taste) and blend again until frothy and well incorporated.

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