INGREDIENTS
1 lb
asparagus, tough parts removed, cut into 2-inch pieces
2 cups
cherry tomatoes
1
red onion, halved and thickly sliced
1 lb
large shrimp, peeled and deveined
Private Reserve Greek extra virgin olive oil
1/2
lemon, juice of
Fresh chopped parsley for garnish
1/3 cup
Private Reserve Greek extra virgin olive oil
1/4 cup
white wine vinegar
1 tsp
fresh grated ginger
1 tsp
ground sumac
1 tsp
ground cumin
1 tsp
salt
1/2 tsp
garlic powder
1/2 tsp
ground black pepper