Sautéed Asparagus and Shrimp with Gremolata

Shrimp and Aspargras

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ½ pounds peeled and deveined medium shrimp
• 3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)

Gremolata

Ingredients

•     1 clove garlic, peeled
•     1 teaspoon lemon zest
•     Kosher salt, to taste
•     Freshly ground black pepper, to taste

    Directions

1.     Wash and thoroughly dry the parsley.
2.     Wash and dry parsley
3.     Remove the leaves and finely mince them using a sharp knife until you have about 2 tablespoons worth.
4.     Chop parsley
5.     Finely mince the garlic.
6.     Remove garlic
7.     Combine all of the ingredients in a bowl and season to taste with kosher salt and black pepper.
8.     Combine ingredients in a bowl
9.     To help release all of the flavors, pound the ingredients together with a mortar and pestle or use the back of a spoon or the bottom of a glass.
10. Set aside
11. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add asparagus to pan; sauté 3 minutes, stirring frequently. Remove asparagus from pan; keep warm.
12. Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated.
13. Sprinkle evenly with gremolata.