|5 min||8 min||2|
|4 tsp||Extra virgin olive oil (divided - or coconut oil)|
|2 large pepper(s)||Red bell pepper (diced)|
|454 gm||Asparagus (trimmed and cut into 1 inch lengths)|
|2 tsp||Lemon peel (zest) (freshly grated)|
|1/2 tsp||Sea Salt (divided)|
|5 clove(s)||Garlic (minced)|
|454 gm||Shrimp, raw (raw, peeled and deveined (26-30) per pound))|
|2 tbsp||Lemon juice|
|2 tbsp||Parsley, fresh (chopped)|
1. Heat 2 tsp of oil in a large non stick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
2. Add the remaining 2 teaspoons 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.
3. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.