INGREDIENTS
1 lb
asparagus
2 cups
cherry tomatoes
1
onion
1 lb
shrimp
1 serving
private reserve greek extra virgin olive oil
1/2
juice of lemon
1 serving
parsley
1/3 cup
private reserve greek extra virgin olive oil
1/4 cup
white wine vinegar
1 tsp
ginger
1 tsp
ground sumac
1 tsp
ground cumin
1 tsp
salt
1/2 tsp
garlic powder
1/2 tsp
ground pepper