Sautéed Asparagus and Shrimp with Gremolata

Ingredients

• Gremolata:
• 1/4 cup finely chopped fresh flat-leaf parsley
• 2 teaspoons grated lemon rind
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• Shrimp:
• 4 teaspoons olive oil, divided
• 3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)
• 1 1/2 pounds peeled and deveined medium shrimp
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Preparation

1. 1. To prepare gremolata, combine first 5 ingredients; set aside.
2. 2. 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.
3. 3. 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.