Shrimp & Asparagus Skillet

 

• 1 pound shrimp peeled and deveined 16/20 count size
• ▢½ teaspoon kosher salt
• ▢¼ teaspoon black pepper
• ▢3 tablespoons extra virgin olive oil divided
• ▢1 tablespoon lemon juice
• ▢½ teaspoon lemon zest
• ▢1 tablespoon minced garlic
• ▢¼ cup chopped shallots ¼ -inch dice
• ▢1 pound asparagus spears 3 cups cut spears
• ▢1 cup baby tomatoes cut in half
• ▢Lemon wedges for serving

• In a medium bowl combine shrimp with salt, pepper, 1 tablespoon 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 until tender and fragrant, 1 minute.
• 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 1 minute. Transfer to a clean plate.
• Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
• Add the tomatoes and saute for 1 minute.
• Add the shrimp back to the pan, cook until warmed through, 1 minute.
• Season shrimp and asparagus skillet with salt and pepper.
• Serve immediately with lemon wedges.