Garlic Shrimp With Asparagus and Lemon

Garlic Shrimp With Asparagus and Lemon


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

 

Directions

Place shrimp on paper towels and dry very well.
Sprinkle shrimp with a bit of the pepper.
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.
Cut lemon in half and juice it into a small dish, removing seeds.
Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
Add 2 Tbsp. of the oil and heat until it's shimmering hot -- just a few seconds.
Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
Reduce heat to medium-low and add garlic, stirring for 30 seconds.
Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
Stir cornstarch with 1 Tbsp. water and stir into the pan.
Add shrimp back to the pan and cook another 1-2 minutes until done.
Stir in 1 Tbsp. lemon juice, then taste and add more juice and pepper if needed.