1½ lb tiger shrimp (16/20), uncooked
1 lb asparagus, cut in 2 inch pieces
1 red pepper, cut in 2 inch pieces
1 yellow pepper, cut in 2 inch pieces
1 green pepper, cut in 2 inch pieces
½ tsp garlic, chopped
½ cup red onions, chopped
1½ tsp butter
2 tsp extra virgin olive oil
2 tsp lemon juice
¼ cup vegetable stock
½ cup dry white wine
3 tbsp parsley
In a large frying pan on a medium heat, melt butter and oil; sauté garlic and onions. Add asparagus and the peppers. Cook until tender. Add the shrimp; when almost cooked, add stock, wine, lemon juice and salt and pepper to taste. Cook for another 2 to 3 minutes until the shrimp are done. Serve immediately and garnish with the parsley. Serve on a bed of rice.
