Dona Putana's Pink Gulf Shrimp and Asparagus

Fast and easy. This is a plate of seafood you can't resist. It is and attractive to see on a plate as well as pleasing your palate. So satisfy your need for seafood on whatever day of the week it might be. It is a winner and can be spread over angel hair pasta. Or. another type of thin pasta or linguini. It is just as good served without. This dish is a hit with diner guests along with some crusty bread and good a pinot grigio. Or, your favorite brew. 

1 lb. of pink Gulf shrimp 35- 40 per pound size
 de veined. tail on
Olive oil
dry sherry

1  bouquet of  fresh parsley 
1 lg. head of garlic or two small ones
salt
pepper
4 tbls. of butter
2 lemons
1tsp. of crushed red pepper
1 bunch of asparagus the thinner the better.

First snap off the bottom thicker part of the stem. With a sharp parring knife scrape off the outside thicker green layer of each asparagus.  Place the stems standing crown up, in a pot. Salt the water and put a few drops of lemon juice. Some how or another prop them up so that the bottoms of the stems are boiled till just tender. The tops will steam as the lower parts cook in the water. Scraping off the outside layer will prevent eliminate stringing. After steaming drain and place on paper towels to dry.  Then put olive oil in a saute pan. Get oil very hot. put in 3 gloves of finely chopped garlic. Put the asparagus in carefully. Make make sure you are wearing clothes. Saute the asparagus and garlic together till completely tender. Take out of the pan and plate it in a large platter.

Dry shrimp on a paper towel. Salt the shrimp liberally add pepper to taste. Heat olive oil and butter in a saute pan till very hot. Finely chop 4 to 5 cloves of garlic. Chop parsley coarsely.  Put garlic into the pan and let cook about 5 sec then put shrimp in. Sprinkle some dry sherry over the shrimp Saute until they become deep pink in color. Now put in your parsley and saute for another 10 sec. Place shrimp over asparagus. Sprinkle crush red pepper over the top. Garnish with more parsley and slice up the lemon into wedges of four. Place over the top to look nice.

If you wish to serve over angel hair pasta or linguini.  Remove tails before time. Do not serve with lemon.