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1
Place shrimp on paper towels and dry very well.
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2
Sprinkle shrimp with a bit of the pepper.
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3
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.
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4
Cut lemon in half and juice it into a small dish, removing seeds.
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5
Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
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6
Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
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7
Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
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8
Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
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9
Reduce heat to medium-low and add garlic, stirring for 30 seconds.
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10
Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
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11
Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
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12
Stir cornstarch with 1 Tbsp water and stir into the pan.
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13
Add shrimp back to the pan and cook another 1-2 minutes until done.
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14
Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.
