Garlic Shrimp With Asparagus And Lemon

1. 1

   Place shrimp on paper towels and dry very well.

2. 2

   Sprinkle shrimp with a bit of the pepper.

3. 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.

4. 4

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

5. 5

   Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.

6. 6

   Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.

7. 7

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

8. 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.

9. 9

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

10. 10

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

11. 11

    Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.

12. 12

    Stir cornstarch with 1 Tbsp water and stir into the pan.

13. 13

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

14. 14

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

* Per serving · 4 servings · Values may vary.