SHRIMP:
- 1 1/2 lb. medium raw shrimp, peeled and deveined
- 2 TBS butter
- 1 TBS garlic, minced
- 1 tsp. oregano
- 1/4 tsp. onion powder
- Salt & Pepper to taste
- 1/4 tsp. smoked paprika
ASPARAGUS:
- 1 TBS butter
- 1 TBS olive oil
- 1 lb. asparagus
GARNISHMENT:
- 2 TBS parsley
- 1/2 lemon, juiced
Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper to your liking. Allow to cook for 1 to 2 minutes on one side.
Add the minced garlic, Italian seasoning, onion powder and smoked paprika. Stir to combine and turn shrimp over to cook on the opposite side.
Cook for 1 to 2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.
In a skillet, heat the butter and olive oil. Once the butter has melted, add the asparagus. Season with salt. Allow to cook until the asparagus is fork-tender, about 4 to 6 minutes. Then, add the shrimp to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.
Remove from heat, garnish with parsley and serve immediately.
