Garlic Shrimp With Asparagus And Lemon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 lb shrimp, medium to large, peeled and deveined
• 1 pinch black pepper, to taste
• 1 lemon
• 4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
• 4 medium garlic cloves, sliced thinly
• 3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
• 1/4 teaspoon crushed red pepper flakes
• 2/3 cup reduced-sodium chicken broth
• 1/2 teaspoon cornstarch

Recipe

• 1 place shrimp on paper towels and dry very well.
• 2 sprinkle shrimp with a bit of the pepper.
• 3 using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter part.
• 4 cut lemon in half and juice it into a small dish, removing seeds.
• 5 heat a deep 12 inch skillet (preferably not non-stick) over medium high heat for 1 minute.
• 6 add 2 tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
• 7 add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
• 8 turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. shrimp should not be cooked through.
• 9 reduce heat to medium-low and add garlic, stirring for 30 seconds.
• 10 add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
• 11 add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
• 12 stir cornstarch with 1 tbsp water and stir into the pan.
• 13 add shrimp back to the pan and cook another 1-2 minutes until done.
• 14 stir in 1 tbsp lemon juice, then taste and add more juice and pepper if needed.