• 4 tsp extra-virgin olive oil, divided
  • 2 large red bell peppers, diced
  • 2 lbs asparagus, trimmed and cut into 1-inch lengths
  • 2 tsp freshly grated lemon zest
  • 1/2 tsp salt, divided
  • 5 cloves garlic, minced
  • 1 lb raw shrimp, (26-30 per pound), peeled and deveined
  • 2 tbsp lemon juice
  • 2 tbsp chopped fresh parsley


Heat 2 tsp oil in a large nonstick skillet over medium-high heat.  Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.  Transfer the vegetables to a bowl; cover to keep warm.

Add the remaining 2 tsp oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.  Add shrimp and cook, stirring, for 1 minute.  Remove from the heat.  Stir in lemon juice and parsley.

Serve the shrimp and sauce over the vegetables.