Shrimp and Asparagus Skillet

Steps

1. In a medium bowl, combine 1 pound peeled and deveined shrimp,½ teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon of the 3 tablespoons extra virgin olive oil, 1 tablespoon fresh lemon juice, ½ teaspoon lemon zest, and 1 tablespoon minced garlic.

2. Heat a large 12-inch skillet over medium heat and add 1 tablespoon of the reserved 2 tablespoons olive oil. Once the oil is hot add ¼ cup minced shallots to the skillet. Stir and cook until tender and fragrant, about 1 minute.

3. Add the shrimp in one even layer to the skillet. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through, about 1 minute. Transfer to a clean plate.

4. Add the remaining 1 tablespoon of olive oil to the skillet. Once hot, add 1 bunch trimmed asparagus cut into 2-inch pieces and cook until crisp-tender, about 3 to 4 minutes. Add 1 cup halved cherry tomatoes and cook for 1 minute.

5. Add the shrimp back to the skillet and cook for about 1 minute, just until it's heated through. Season with salt and pepper to taste.

6. Serve immediately with lemon wedges.