Full time: 20 minutes
You will need:
1 lb. 50/70 count fully cleaned precooked shrimp (if using frozen make sure to fully thaw first)
1 lb. asparagus, diced long
1 pint sliced mushrooms
1 small red onion, sliced large
1/4 cup lemon juice
2 tbsp butter
1 1/2 tbsp dried basil
1/2 tbsp salt
1/2 tbsp garlic powder
1 tsp ground black pepper
Let us begin;
In a deep saute pan melt butter over medium high heat.
Add the asparagus, mushrooms, and onions into the pan. Allow to cook for 5-8 minutes or until asparagus begins to get tender.
While this cooks in a large bowl place the shrimp along with salt, pepper, garlic, and basil.
Toss bowl to fully coat shrimp.
Toss to full mix shrimp and vegetables. Add in half of the lemon juice.
Lower heat to low and cover. Allow to cook for 5-8 minutes or until shrimp are warmed through.
Remove from heat.
Using slotted spoon, remove shrimp and vegetables to a serving plate, leaving sauce behind.
Add remaining lemon juice into the pan and stir well, return to heat for 1-2 minutes.
Move sauce into a serving container and enjoy!