Ingredients: 1 lb. large shrimp, peeled and deveined
2 large green onions, chopped
1 Tbs. fresh ginger, chopped
1/2 tsp. garlic, minced
1 tsp. orange zest
1/2 tsp. lemon zest
2 Tbs. brown sugar
1 Tbs. sesame oil
1/2 tsp. chili oil
3 Tbs. soy sauce
2 Tbs. rice vinegar
1/2 cup chicken broth
salt and pepper to taste
1/2 cup chicken broth
2 Tbs. rice wine
1 Tbs. cornstarch
1 Tbs. sesame oil
1-1/2 lbs. asparagus
orange slices for garnish
lettuce of your choice
cooked long-grain pilaf Preparation: In a large bowl, combine the following: shrimp, green onions, chopped ginger, minced garlic, orange and lemon zest, brown sugar, 1 tablespoon sesame oil, chili oil, soy sauce, 2 tablespoons rice vinegar, 1/2 cup chicken broth and salt and pepper to taste. Stir, cover and place in the refrigerator for 2 hours to marinate. Whisk together remaining 1/2 cup chicken broth and 2 tablespoons rice wine with 1 tablespoon cornstarch. Heat remaining tablespoon of sesame oil in a saute pan; add shrimp and marinade and saute until shrimp is pink. Remove with a slotted spoon and set aside in a bowl. Add cornstarch mixture to pan drippings; add asparagus and cook for approximately 3 minutes. Return shrimp to pan and rewarm for approximately 2 minutes -- be careful because asparagus cooks very quickly and you want it to stay crisp. Serve on a bed of lettuce; spoon rice pilaf on top of lettuce and ladle the salad over rice. Let the salad sit for about 10 minutes before serving. We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved. Next: Crown Roast Lamb
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