These were dinner last night, and were well-liked. I barely had time to take a photo before the kids inhaled these shrimp. The asparagus didn’t even last long enough to take s photo. I have included the asparagus prep in the directions.
1 lb asparagus, ends snapped
1 1/2 lb medium shrimp, deveined
2 Tbsp olive oil
3-4 garlic cloves, minced
3 Tbsp fresh parsley, chopped
1/2 tsp paprika
3 Tbsp butter, cubed
1 lemon, for squeezing
salt and pepper, to taste
Preheat oven to 400*. Lightly grease broiler pan to prevent shrimp from sticking.
Coat asparagus with 1 Tbsp of olive oil, 1 minced cloves of garlic, and salt and pepper. Place asparagus in a single layer on the broiler pan. Roast 4-6 minutes, depending on size of spears.
While asparagus roasts, prep shrimp. Coat with 1 Tbsp olive oil, toss with remaining garlic, parsley, paprika, salt and pepper.
Remove pan from the oven, and push asparagus to 1 side. Add shrimp in a single layer.
Top asparagus and shrimp with cubes butter. Return to oven for approximately 5 minutes, or until shrimp has turned pink and is cooked through.
Remove from oven and squeeze lemon over all. Serve.