Asparagus & Shrimp With Garlic & Chile

Download the Victoria Island Aspargus Recipe Book

INGREDIENTS

  • 1-pound raw peeled shrimp
  • 1/2 teaspoon coarse salt
  • 1/4 to 1/2 cup extra virgin olive oil
  • 10 garlic cloves thinly sliced
  • 1/2 teaspoon or more hot red pepper flakes
  • 1 ½ pounds of asparagus, trimmed and cut into bite-size lengths
  • Lemon Wedges
  • 2 tbsp. chopped Italian parsley or basil
 

Toss the shrimp with the salt; set aside.

Heat the olive oil in sauté pan. Add garlic and hot pepper flakes and sauté until fragrant. Stir in the asparagus and stir-fry for a minute or two, then add shrimp and stir-fry for another minute or two, till the asparagus is crisp-tender and the shrimp are opaque. Do not overcook.

Squeeze some lemon juice over the dish and sprinkle with the parsley or basil. Pass more lemon wedges at the table and serve with a good quality bread to dip into the juices. Serves 4.

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