Steamed Shrimp, Asparagus, and Blood Orange Salad

• 12 cup blood orange juice, freshly squeezed
• 2 tablespoons lemon juice, freshly squeezed
• 2 teaspoons thyme, fresh chopped
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 lb medium shrimp, deveined, cleaned, patted dry
• 1 blood orange, peeled and sectioned
• 16 asparagus spears, fresh, washed & cut in half
• 1 yellow bell pepper, cut into strips
• 1 cucumber, Cut in half lengthwise and sliced

1. Whisk together orange juice, lemon juice, thyme, garlic, oil, salt, and pepper in a small bowl.
2. Ladle half of the mixture into a second bowl and add Shrimp to original bowl.
3. Toss shrimp until well coated.
4. Steam Shrimp until pink on stove in a steamer basket.
5. Put the cucumber, orange, bell pepper and asparagus in the second bowl and toss to coat evenly.
6. Serve by dividing the vegetable and orange mixture amongst 4 small salad plates.
7. Arrange in an appealing fashion.
8. Add shrimp (dividing by 4) to each plate.
9. I like to garnish with a sprig of fresh mint.
10. Enjoy this healthy filling salad for lunch or dinner!

orange juice, lemon juice, thyme, garlic, olive oil, salt, black pepper, shrimp, orange, yellow bell pepper, cucumber

Taken from www.food.com/recipe/steamed-shrimp-asparagus-and-blood-orange-salad-390329 (may not work)