Recipe inspired by Mark Sisson, Primal Blueprint
2 tablespoons olive oil or avocado oil
4 garlic cloves, minced
4 tablespoons butter or ghee
2 tablespoons sea salt
1 tablespoon pepper
1.5 pounds peeled shrimp
½ teaspoon red pepper flakes
1 cup shredded parmesan (optional)
2 tablespoons fresh parsley (optional)
Pre heat oven to 400 degrees F.
Sauté garlic in olive or avocado oil until fragrant (about 3 minutes), add butter or ghee and cook until it begins to bubble. This is your garlic butter. Remove from heat.
Place trimmed asparagus spears and place on parchment paper lined baking sheet. Place 2 tablespoons of garlic butter and toss to mix. Add ½ of the salt and pepper. Cook in oven for 5 minutes or until lightly roasted.
Arrange the asparagus spears on side of baking sheet and place the shrimp on the other side. Pour remaining garlic butter on shrimp and coat. Add remaining salt, pepper and red pepper flakes. Squeeze juice from lemon on top of shrimp, then cut the juiced lemon into quarters and place on baking sheet with shrimp.
Sprinkle parmesan cheese over the asparagus and bake for 5-8 minutes or until shrimp is just opaque.
Sprinkle shrimp with chopped parsley and serve immediately.
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