Ingredients
1lbshrimp,(16/20 count size), peeled and deveined
½tspkosher salt
¼tspblack pepper
3tbspextra virgin olive oil,divided
1tbsplemon juice
½tsplemon zest
1tbspgarlic,minced
¼cupshallots,(¼ inch dice), chopped
1lbasparagus spears,3 cups cut spears
1cupbaby tomatoes,cut in half
lemon wedges,for serving
Preparation
In a medium bowl, combine the shrimp with salt, pepper, 1 tablespoon of olive oil, lemon juice, zest, and garlic.
Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the shallots, stir and cook for 1 minute until tender and fragrant.
Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through. Transfer to a clean plate.
Add 1 tablespoon of olive oil to the pan. Once hot, add the asparagus spears and saute for 3 to 4 minutes until crisp-tender.
Add the tomatoes and saute for 1 minute. Add the shrimp back to the pan, cook until warmed through. Season shrimp and asparagus skillet with salt and pepper.
Serve immediately with lemon wedges.
