SHRIMP:

• 1 1/2 lb. medium raw shrimp, peeled and deveined
• 2 TBS butter
• 1 TBS garlic, minced
• 1 tsp. oregano
• 1/4 tsp. onion powder
• Salt & Pepper to taste
• 1/4 tsp. smoked paprika

ASPARAGUS:

• 1 TBS butter
• 1 TBS olive oil
• 1 lb. asparagus

GARNISHMENT:

• 2 TBS parsley
• 1/2 lemon, juiced

Place a large non-stick skillet with butter over medium heat. Once melted, add the shrimp. Season with salt and pepper to your liking. Allow to cook for 1 to 2 minutes on one side.

Add the minced garlic, Italian seasoning, onion powder and smoked paprika. Stir to combine and turn shrimp over to cook on the opposite side.

Cook for 1 to 2 minutes or until the shrimp has turned pink. Transfer to a plate and cover with foil to keep warm.

In a skillet, heat the butter and olive oil. Once the butter has melted, add the asparagus. Season with salt. Allow to cook until the asparagus is fork-tender, about 4 to 6 minutes. Then, add the shrimp to the pan. Squeeze half of a lemon over the top of the shrimp and asparagus. Allow to cook for 1-2 minutes.

Remove from heat, garnish with parsley and serve immediately.