RECIPE OF THE WEEK:

ROASTED ASPARAGUS & SHRIMP SOUP

1 LB ASPARAGUS SPEARS, TRIMMED CUT INTO 2" PIECES

2 LARGE TOMATOES,PEELED,SEEDED & DICED

1 SMALL ONION, CHOPPED

2 CLOVES GARLIC, CHOPPED

4 CUPS CHICKEN STOCK

1 LB COOKED SHRIMP, COARSLEY CHOPPED

HEAT OVEN TO 425, ARRANGE ASPARAGUS, TOMATOES,ONIONS & GARLIC IN 17X11 ROASTING PAN, DRIZZLE WITH 2 TABLESPOONS OLIVE OIL, BAKE 25 MINUTES

HEAT STOCK OVER HIGH HEAT TO BOIL.ADD ROASTED VEGETABLES & SHRIMP. COOK TILL HOT. SALT & PEPPER TO TASTE. ENJOY!!!