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andreea.cooked15
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Pat shrimp very dry with paper towels then season both sides with Old Bay seasoning and set aside.
Heat 1 Tablespoon oil in a large skillet over medium-high heat. Add shrimp then saute for 2-3 minutes per side, or until cooked through. Remove shrimp to a plate then set aside.
Add remaining 2 Tablespoons oil to the skillet then add asparagus and shallot, season with salt and pepper, then saute until asparagus is crisp tender, 4-5 minutes. Add garlic then saute for 1 more minute or until very fragrant.
Add cooked shrimp back into the skillet along with the lemon zest and juice of ½ lemon (if lemon is large you may not need to squeeze in the whole half). Toss to combine and re-warm the shrimp then scoop into bowls alongside cooked white or brown rice, or sauted cauliflower rice. Sprinkle chopped parsley on top then slice remaining lemon half into wedges and serve with each bowl.