–shrimp (60, small, for 2 servings)
–pesto sauce (in a jar)
–yogurt (plain, non-fat)
–asparagus (one-half bunch, fresh)
–lemon zest (lemon peel)
–baby lima beans (frozen, 1 cup)
–corn (frozen, one-third cup)
–parsley (fresh if possible)
–tomatoes (2, fresh, chopped)
–onion (one-half, chopped)
–chicken broth (non-fat, low sodium)
–salt and pepper
1 – Place 1 cup of baby lima beans in a slow cooker. Add one-third cup of corn. Chop one-half onion, and add to the cooker. Chop 2 tomatoes, season with salt and pepper, and add to the cooker. Chop 1 handful of fresh parsley, and season the soup. Season also with salt, pepper, and olive oil. Cook for 6 hours on low. When finished, keep setting on warm until time for dinner.
2 – Rinse 60 small thawed shrimp in a colander. Place in a covered baking dish with 1 inch of water. Microwave on high for 3 and one-half minutes. Drain the water. Set aside.
3 – Place 2 tablespoons of yogurt in a small mixing bowl. Add 2 tablespoons of pesto sauce. Stir well. Keep refrigerated until time for dinner.
4 – Place one-half bunch of fresh asparagus in a covered baking dish with a little water. Season with salt, pepper, lemon zest, and olive oil. Microwave on high for 4 minutes (longer if desired for more tender asparagus).
5 – Place ice cubes in 2 soup bowls. Arrange the shrimp atop the ice. Serve the pesto in small cups, on a plate with the soup bowls filled with shrimp.
6 – Serve the bean and corn soup as a first course. Then serve the shrimp ice cold, with the asparagus as a side.
–bean and corn soup adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; other recipes original.