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 

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

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.

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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