Garlic-Chile Asparagus & Shrimp From a Tapas Bar

1 pound raw shrimps, peeled

1/2 tsp coarse salt

1/4 to 1/2 cup extra virgin olive oil

10 garlic cloves, thinly sliced

1/2 tsp or more hot red pepper flakes

1 to 1 1/2 pounds asparagus, tough ends snapped off, tip ends cut into bite-size lengths

lemon wedges

2 Tbsp chopped Italian parsley

Toss the shrimps with the salt; set aside while you prepare the other ingredients.

Heat the olive oil in the saute pan. Add the garlic and hot pepper flakes and saute until fragrant. Stir in the asparagus and stir-fry for a minute or two, until the asparagus is crisp-tender 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.