Skillet Lemon Garlic Shrimp + Asparagus

First, wash and peel your raw shrimp. In a bowl, add the shrimp with 1 teaspoon of olive oil, 1 teaspoon of garlic, juice from half a lemon, and pink Himalayan salt. Mix to coat.

Heat a skillet over medium heat and add the remaining olive oil. Once hot, add the marinated shrimp to the skillet. Sauté for 3-4 minutes, flipping halfway through, until pink and cooked through. Remove the shrimp from the skillet and set aside on a small plate.

Into the same pan, add 1 package of cut and washed asparagus. Then, add 1/2 cup of vegetable stock, 1 teaspoon of garlic, and the juice from the other half of the lemon. Cover the skillet with a lid and let it cook for 4 minutes, moving the asparagus around frequently to prevent burning.

Finally, add the cooked shrimp back into the pan with the asparagus and cook for 2 more minutes to heat through. Serve immediately, perhaps with zoodles or pasta.