From the February/March 2018 issue
Serves 4

Ingredients

For the shrimp:

  • 1 pound peeled and deveined shrimp
  • 1 TBSP extra-virgin olive oil
  • 2 tsp finely grated lemon zest
  • 2 tsp finely grated orange zest
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt

For the soup:

  • 2 TBSP coconut oil
  • 2 pounds asparagus, trimmed and cut into 1-inch pieces
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 4 garlic cloves, minced or finely grated
  • 2 cups chicken broth, or more as needed

attempt from :35.175.200.4
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