Pepperoncini Shrimp Salad with Asparagus Spears

pepperoncini shrimp salad with asparagus spears recipe


  • 1 pound (31-35 count) peeled shrimp with tails
  • 1 (8-ounce) package crumbled feta cheese
  • 1 cup pepperoncini peppers, roughly chopped
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 6 green onions, roughly chopped
  • 16 kalamata olives
  • 1/2 cup chile sauce
  • 1/4 cup chopped fresh basil leaves
  • 1 cup olive oil, divided
  • 12 asparagus spears
  • 1 teaspoon salt


  1. Boil the shrimp, with the tails on, in a large pot, until opaque, about 3-4 minutes.  Remove from the heat and drain.  Allow the shrimp to return to room temperature before continuing to the next stage.
  2. In a large mixing bowl, add the cooled shrimp, feta, peppers, onions, olives, chile sauce, basil, and 1/2 cup olive oil.  Gently stir the ingredients until well combined.  Cover the bowl, sealing it tightly, and refrigerate for at least 2 hours, allowing the flavors to marry.  When done, drain any liquid.
  3. In a medium bowl, add the asparagus and coat with the remaining olive oil and salt.  Heat a large frying pan over medium-high and add the asparagus.  Move the asparagus continuously until cooked, but still firm, about 4-5 minutes.  Remove from the heat and cut the spears in half.
  4. To serve, place the asparagus on a platter and top with the chilled shrimp mixture.

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