To prepare gremolata, combine first 5 ingredients; set aside.
To prepare shrimp, heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add asparagus to pan; sauté 3 minutes, stirring frequently. Remove asparagus from pan; keep warm.
Add remaining 2 teaspoons oil to pan, swirling to coat; heat 20 seconds. Add shrimp to pan; sauté 3 minutes or until done, stirring occasionally. Add asparagus, 1/8 teaspoon salt, and 1/8 teaspoon pepper to pan; sauté 1 minute or until thoroughly heated. Sprinkle evenly with gremolata.
Very good! Added slivered yellow bell peppers, crushed red pepper and a splash of lemon. No need to take asparagus out of pan--I just cooked it all together. Served with sourdough baguette and tricolor orzo mixed with a little bit of shredded spinach and greek herb seasoning.
I was very pleased with this recipe. It was fairly easy and quick to prepare so I feel it's an everyday type of meal. I served it with steamed rice. The only thing I did differently was I added the gremolata to the food while still in the pan. I let it heat for about a minute or two before serving. I did that because I was a little hesitant to sprinkle the gremolata on top of the dish due to the raw garlic. It turned out delicious! I would definitely make this dish again...
This was good. I followed the recipe exactly and served over orzo with a tablespoon of parsley mixed in. It was a good spring meal, but I probably won't make it again--there are other shrimp recipes my family enjoys more, but overall this is a good, solid recipe.