lemon - garlic shrimp with asparagus

How To Make lemon - garlic shrimp with asparagus

• 1

  Place shrimp on paper towels and dry very well. Sprinkle shrimp with a bit of the pepper.
• 2

  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 white part.
• 3

  Cut lemon in half and juice it into a small dish, removing seeds.
• 4

  Heat a deep 12 inch skillet (preferably NOT non-stick) over medium-high heat for a minute. Add 2 Tablespoons of the oil and heat until it is simmering hot -- just a few seconds.
• 5

  Add shrimp in a single layer and do not disturb it; let cook for about 2 minutes until brown.
• 6

  Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should NOT be cooked through.
• 7

  Reduce heat to medium-low and add garlic, stirring for 30 seconds.
• 8

  Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2 - 3 minutes.
• 9

  Add wine and broth and cover simmering for 1-2 minutes until asparagus is almost done.
• 10

  Mix cornstarch with 1 Tablespoon water and stir into the pan.
• 11

  Add the shrimp back to the pan and cook another 1-2 minutes until done.
• 12

  Stir in 1 Tablespoon lemon juice, then taste and add more juice and pepper if needed.
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