Ingredients

• 8 sl toasted French bread (optional)
• pasta, cooked (optional)
• 2 T olive oil
• 1 lb asparagus, frenched 1 inch
• 2 t garlic, minced
• red pepper, crushed
• 1 1/2 lb large shrimp, peeled and deveined
• 1 C dry white wine
• 2 T lemon juice
• 2 T parsley, chopped

Instructions

1. Sauté the asparagus, garlic, and red pepper flakes, about 2 minutes. Season to taste.
2. Add the shrimp and cook until done, about 4 minutes.
3. Add the wine and lemon juice, bring quickly to boil.
4. Plate the bread or pasta, top with the shrimp mixture, garnish with parsley, and serve.

Source: Cooking Light 2004, pg 45

Contributed by: Skip