Mississippi Gulf Shrimp and asparagus sautéed with garlic and crushed red pepper in white wine and lemon juice.

TIME: 20 minutes

SERVES: 4

SEASON: spring, summer, fall, winter

METHOD: fry

INGREDIENTS:

• 16 oz Mississippi Gulf shrimp, peeled and deveined

• 2 Tbsp olive oil

• 1 bunch asparagus, cut into 1-inch pieces

• 3 cloves garlic, finely chopped

• 1/2 tsp crushed red pepper flakes

• 1 cup dry white wine

• 2 Tbsp lemon juice

• salt, to taste

• pepper, to taste

DIRECTIONS: 

1. Heat a skillet over medium-high heat and add olive oil, shrimp, garlic, red pepper flakes, salt and pepper.

2. Let cook for 2 minutes, turning shrimp once, then add asparagus and cook another minute.

3. Add wine and lemon juice and bring to a boil. Remove from heat and serve.

Serving Suggestion: Great with a nice rice pilaf.