1 lb. medium-large shrimp
½ cup white wine or beer
1 bunch asparagus
arugula
orange sections
SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico
pickled or freshly-cooked ginger (optional), sliced thinly
basil
freshly ground pepper
Poach l lb. shrimp in white wine (or beer) and enough water to cover. Cool and set aside.
Steam l bunch asparagus. Be sure to remove from pan when tender-crisp; cool in ice water, drain and pat dry. Leave long or cut into 2-3 inch pieces.
Dress, separately, the asparagus and shrimp with SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico; let stand.
Peel and section an orange into a bowl; drain.
Lightly dress the arugula with SchoolHouse Kitchen's™ Balsamic Vinaigrette Basico and put on a serving platter. (Spinach can be substituted for the arugula.)
Arrange shrimp in a circle on top of greens. Place asparagus in between shrimp (if not cutting them), or outside the edges of the shrimp, if cut.
Dip the orange slices into the remaining dressing from the asparagus and shrimp; place in the middle of the shrimp.
Scatter a few sprigs of basil and ginger slices on top (optional). Garnish with basil.
Grate freshly-ground pepper on salad and serve immediately.