Yield: 1 Servings
|1 pounds||Raw shrimp; peeled|
|½ teaspoon||Coarse salt|
|¼ cup||Extra virgin olive oil; (up to 1/2)|
|10||Garlic cloves; thinly sliced|
|½ teaspoon||Or more hot red pepper flakes|
|1||1/2 pounds asparagus; tough ends snapped off, tip ends cut into bite-size lengths, (up to 1)|
|2 tablespoons||Chopped Italian parsley|
For a Tuscan flavor rather than a Spanish one, use thinly sliced basil instead of parsley.
INSTRUCTIONS: Toss the shrimp with the salt; set aside while you prepare the other ingredients.
Heat the olive oil in a saute pan. Add the garlic and hot pepper flakes and saute until fragrant. Stir in the asparagus and stir-fry for a minute or two, then add the shrimp and continue to stir-fry for another minute or two, until the asparagus is crisp-tender and the shrimp are opaque. Do not overcook.
Squeeze some lemon juice over the dish and sprinkle with the parsley. Pass more lemon wedges at the table. Make sure you have lots of bread to dip into the juices. Serves 4.
More recipes from San Fran Chronicle Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Apr 19, 1998