Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 4 cloves garlic, minced (about 4 teaspoons)
• Salt (to taste)
• Pinch of black pepper
• 1/2 cup water

• 3/4 pound of asparagus, woody ends discarded, spears thinly sliced on the diagonal
• 1 pound peeled and deveined shrimp (can leave tails on for presentation if you want), 16-20 count
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons minced chives or green onion greens

Cooking guidelines

Heat olive oil and butter in a large skillet on medium high heat. Add the garlic, cook a minute.

Add the thinly sliced asparagus, cover and cook for one minute.

Add the shrimp, lemon juice, lemon zest, and chives. Toss and cover and cook until shrimp is just cooked through, about 3 to 4 minutes. Add more salt or pepper to taste.