- 2 pounds fresh asparagus (the thinner the stalks the better)
- 2 pounds medium to large shrimp peeled, deveined and detailed (seriously why do people leave the tail on shrimp are they just mean?)
- 3 tablespoons extra virgin olive oil (or just kinda virgin olive oil is fine but it’s pretty rude to ask)
- ½ tablespoon ground sea salt (table salt is fine but not as fancy)
- ½ tablespoon ground black pepper
- 1 large lemon
- 1 clove garlic (or if you value your time and scent 1 teaspoon from a jar of minced garlic)
- 1 teaspoon fresh dill weed (you can use the dried stuff…I guess)
- ½ stick butter
Cut asparagus into bite size pieces and blanche it …no not the golden girl…I mean throw it in boiling water for just a couple of minutes until you can just barely poke a fork in it and then throw it in a pot of ice water to halt the cooking process.
Peel, devein, and remove the tails from the shrimp
Chop up the dill as finely as possible
Cut lemon in half and squeeze half of the lemon in a small bowl and save the other half for later
In the small bowl with the lemon juice add, olive oil, dill, salt and pepper.
In a very hot non stick or stainless pan melt the butter and then add the shrimp and asparagus
Mix them well in the pan and then add the olive oil, dill, lemon juice mixture
When the shrimp is done, squeeze the second half of the lemon over the entire dish and serve
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