Greek Shrimp Lettuce Wraps
Roasted Asparagus with Lemon Vinaigrette
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 3 Tbsp butter
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1½ lb peeled and deveined large raw shrimp
- 1 Tbsp Greek seasoning
- 1 pint grape tomatoes, halved
- 12 kalamata olives, pitted and sliced
- 1 English cucumber, cut into half-moons
- 8 large romaine lettuce leaves
- 1 cup crumbled feta cheese
Instructions
- Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook 2 minutes. Add garlic and shrimp; sprinkle with seasoning, and cook 3 to 4 minutes or until shrimp turn pink. Remove from heat; stir in tomatoes, olives, and cucumber.
- Serve shrimp mixture in lettuce leaves; sprinkle with cheese.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- ¼ cup extra virgin olive oil, divided
- ½ tsp salt, divided
- ¼ tsp pepper
- 2 Tbsp lemon juice
- 1½ tsp Dijon mustard
Side Dish Instructions
- Preheat oven to 425°F. Place asparagus in a single layer on a rimmed baking sheet lined with foil. Drizzle with 2 Tbsp oil, and sprinkle with ¼ tsp each salt and pepper; toss.
- Bake 8 minutes or until tender.
- Combine lemon juice, mustard, and ¼ tsp salt in a bowl; whisk until well blended. Slowly whisk in 2 Tbsp oil until blended. Drizzle over asparagus.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
336
|
141
|
477
|
| Fat (g) | 18 | 14 | 32 |
| Sat. Fat (g) | 9 | 2 | 11 |
| Protein (g) | 30 | 2 | 32 |
| Carb (g) | 8 | 4 | 12 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 730 | 527 | 1257 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
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