SERVINGS: 4
DAIRY-FREE, NUT-FREE, SOY-FREE
PREP TIME: 10 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
MACROS:
Fat: 60%
Carbs: 9%
Protein: 31%
PER SERVING:
Calories: 266
Total Fat: 18 g
Total Carbs: 6 g
Net Carbs: 4 g
Fiber: 2 g
Sugar: 2 g
Sugar Alcohol: 0 g
Protein: 21 g
Ingredients
1 pound shrimp (21 to 25 count), peeled and deveined, tails removed
1 pound asparagus, trimmed
2 hard-boiled large eggs, finely chopped
1 tablespoon Dijon mustard
¼ cup vegetable oil
1 tablespoon apple cider vinegar
2 to 3 tablespoons chopped dill pickles
1 tablespoon chopped fresh parsley
1 packet Splenda
½ teaspoon kosher salt
½ teaspoon black pepper
Directions
IN A LARGE SAUCEPAN, bring the 4 cups of water to a boil. Once boiling, add the shrimp and asparagus. Remove the pan from heat and cover. Let stand for 5 minutes; drain.
Meanwhile, in a small bowl, combine the eggs, mustard, oil, vinegar, pickles, parsley, sweetener, salt, and pepper.
Transfer the shrimp and asparagus to a serving platter. Pour the gribiche over and serve.
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