Ingredients

1 lb (500 g) frozen or fresh, cooked or uncooked medium-size shrimp, peeled and deveined
2 bunches thin asparagus, about 1 lb (500 g)
2 tsp Derlea Minced Garlic
2 to 3 plum tomatoes
1-1/2 tsp dried oregano leaves
1 tsp salt
1 tbsp butter
1/2 cup dry white wine
1 tsp finely grated lemon peel (optional)
Basil or coriander leaves (optional)

Cooking Directions

If using frozen shrimp, defrost in refrigerator overnight or rinse under cold running water until ice crystals melt. Squeeze out excess water. Pat shrimp dry with paper towels. Break tough ends from asparagus. Coarsely chop tomatoes. In a small bowl, stir oregano and salt. Melt butter in a large wide saucepan or wok set over medium-high heat. Add asparagus and Derlea Garlic. Turn asparagus often until well coated and Derlea Garlic is fragrant, about 2 minutes. Add wine and tomatoes with seeds. Sprinkle with half of oregano mixture. Increase heat to high. Turn asparagus frequently until done as you like, from 2 to 3 more minutes. Remove pan from heat. Immediately remove asparagus to a platter, leaving as much tomato mixture in pan as possible. Cover asparagus loosely with foil to keep warm. Add shrimp to pan. Sprinkle with remaining oregano mixture. Return to high heat. Stir constantly until shrimp are hot and bright pink, 2 to 3 minutes. Spoon over asparagus and serve. If serving on individual plates, arrange asparagus on plates first. Sprinkle with lemon peel and basil, if using.

Prep. Time: 10 minutes
Cook Time: 6-15 minutes
Total Time: 16-25 minutes
Servings: 4