INGREDIENTS
4 tablespoons (1/2 stick) unsalted butter, divided
1 lb asparagus, trimmed and cut into 3-4-inch pieces
1 shallot, thinly sliced
1.5 lbs raw shrimp, peeled and deveined
2-3 cloves garlic, minced
1/2 lemon, thinly sliced
Juice from 1/2 lemon
2 tablespoons parsley, finely chopped
Kosher salt and freshly ground pepper, to taste

PREPARATION
In a large skillet over medium heat, melt 1 tablespoon of the butter. Add shallots and asparagus, season with salt, and saute until asparagus is just fork tender, about 4 minutes. Remove to a plate and set aside.
Melt remaining butter in skillet and add shrimp, garlic, lemon slices, and season with salt. Cook, stirring frequently, until cooked through but still pink, 2-3 minutes per side.
Remove from heat and quickly stir in asparagus and shallots, lemon juice, and parsley. Season to taste with salt and pepper as needed and serve. Enjoy!