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1
Bring some salted water to a boil and add the asparagus and pea pods.
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2
Cook only for a few minutes, until they turn a bright green color and are tender enough to eat, but still have a bit of crunch to them.
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3
Drain and set aside to cool.
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4
Meanwhile, salt and pepper the shrimp to taste and sprinkle with a light coating of paprika.
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5
Coat the bottom of a medium frying pan with olive oil and heat until hot, then add shrimp.
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6
Salt and pepper the other side and sprinkle paprika.
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7
Sear shrimp, then turn to sear the other side.
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8
Shrimp cook quickly, so this won't take long.
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9
Remove from skillet and set aside to cool.
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10
Mix the sour cream, lime zest, lime juice, rosemary and red pepper to taste in a bowl.
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11
Let sit together in the fridge for at least an hour or two, to allow the flavors to come together.
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12
When you're ready to serve, combine the veggies, shrimp, tomato wedges and sour cream mixture in a bowl and mix to coat everything evenly.
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13
Place 3 large lettuce leaves on each plate and place the shrimp and veggies in the center.
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14
Serve with some additional lime wedges if desired and a nice tall glass of unsweetened iced tea.
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15
It's the perfect meal for a hot summer night!
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16
We have lots of those here in South Florida, so I make this often, changing the shrimp to chicken or scallops.
