Shrimp Scampi with Roasted Asparagus
Recipe courtesy Linda Gassenheimer
Shrimp Scampi:
4 teaspoons olive oil
12 medium-size garlic cloves, crushed
1 cup dry red vermouth
2 cups diced tomatoes
1 1/2 pounds large shrimp, shelled and deveined
1 cup chopped fresh parsley
Several drops hot pepper sauce
Salt and freshly ground black pepper, to taste
Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the red vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide between 4 plates and serve.
Roasted Asparagus:
1 pound fresh asparagus
1 tablespoon, plus 1 teaspoon olive oil
Salt and freshly ground black pepper, to taste
Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups). Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings. Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.
Italian Greens:
8 cups washed, ready-to-eat, Italian-style salad greens
1 tablespoon