|
Spicy Asparagus Shrimp Tapa
1 pound raw shrimp, peeled
1/2 t coarse salt
1/4 to 1/2 cup extra virgin olive oil
10 garlic cloves, thinly sliced
1/2 t or more hot red pepper flakes
1 pound asparagus, ends snapped off, cut into bite size pieces
Lemon wedges
2 T chopped Italian parsley
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 2 minutes, then add the shrimp stir fry 1-2 minutes 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.
gar and mustard. Mix well and season with salt and pepper. |
