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Category   Entrees - Maindishes
Sub Category   None
Servings   4

4 tbsp unsalted butter, divided
1 large shallot, minced
1/2 white onion, diced
6 cloves garlic, minced
1 bunch asparagus, woody stalks removed and cut into 1 pieces
1 cup cherry tomatoes, halved
1 tsp good quality sea salt
1 tsp fresh cracked black pepper
2 tsp italian herbs seasoning
1 tsp red pepper flakes, optional
1 lemon, cut into thin rounds
1 lb shrimp, peeled and de-veined

INSTRUCTIONS In heavy nonstick pan, melt 2 tbsp butter until foamy on medium high heat. Add onion to pan and cook, stirring occasionally, until soft - about 4 minutes. Add garlic and shallot and cook until fragrant, about 1 minute. Add asparagus and cherry tomatoes to pan. Cook another 4 minutes, until tomatoes cook down and asparagus is bright green. Add in shrimp and lemon slices, toss. Generously season with salt, pepper, herbs. Add additional 2 tbsp butter. Continue cooking until shrimp is pink and white (no longer translucent and grey), about 5 minutes. Do not overcook shrimp - when shrimp is done, remove from heat and serve. Remove lemon slices when serving.

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