I love serving things like these grilled shrimp over toasted bread. It’s an easy starch to prepare and makes a great base to soak up all of the buttery juices. If asparagus is not in season, you could also prepare this recipe with green beans, or sturdy greens like Swiss chard or escarole. You can also substitute scallops or chunks of salmon for the shrimp.
Active Time: 25 minutes
Total Time: 25 minutes
- 2 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 bunches medium thickness asparagus, tough ends trimmed, lower thirds peeled, cut into 2-inch lengths
- 1/4 cup sliced almonds
- Kosher salt
- Peperoncino flakes
- 4 large or 8 small slices grilled or toasted country bread, for serving
- 1 pound large shrimp, peeled and deveined
- 1 lemon, halved
Melt the butter in 2 tablespoons of the olive oil in a large skillet over medium heat. When the butter is melted, add the asparagus, and toss to coat it. Cover, and cook until the asparagus are bright green but still al dente, about 5 minutes.
Uncover, and scatter in the almonds. Cook and toss until they are lightly toasted, 2 to 3 minutes. Season with 1/2 teaspoon salt and a big pinch of peperoncino. Lay the bread slices on a platter. Spoon the asparagus and almonds over them.
Return the skillet to the heat, and increase the heat to medium high. Add the remaining tablespoon of olive oil. Add the shrimp, and season with 1/2 teaspoon salt and a pinch of peperoncino. Cook and toss until the shrimp are just cooked through, about 3 minutes. Squeeze the lemon over the shrimp, and toss. Spoon the shrimp and juices over the asparagus and toast, and serve.