Recipe - Garlic-Chile Asparagus And Shrimp From A Tapas Bar

1 pound Raw shrimp; peeled
One half teaspoon Coarse salt
One fourth cup Extra virgin olive oil; (up
to 1/2)
10 Garlic cloves; thinly cut or sliced up
One half teaspoon Or more hot red pepper
flakes
1 One half pounds asparagus; tough
ends snapped off, tip ends
cut into bitesize lengths,
(up to 1)
Lemon wedges
2 tablespoon Chopped Italian parsley

For a Tuscan flavor rather than a Spanish one, use thinly cut or sliced up basil
instead of parsley.

INSTRUCTIONS: Toss the shrimp with the salt; set aside while you prepare
the other ingredients.

Heat the olive oil in a saute pan. Add the garlic and hot pepper flakes and
saute until fragrant. Stir in the asparagus and stirfry for a minute or
two, then add the shrimp and continue to stirfry for another minute or
two, until the asparagus is crisptender and the shrimp are opaque. Do not
overcook.

Squeeze some lemon juice over the dish and sprinkle with the parsley. Pass
more lemon wedges at the table. Make sure you have lots of bread to dip
into the juices. Serves 4.

More recipes from San Fran Chronicle

Posted to CHILEHEADS DIGEST by Judy Howle howle@ebicom.net on Apr 19,
1998