hot garlicky shrimp qith asparagus and lemon

By barbell

Ingredients

• 1 lb shrimp peeled, deveined, rinsed and patted dry
• 3/4 tsp kosher salt; more if needed
• freshly ground pepper
• 1 lemon
• 6 tbsp evoo
• 4 medium cloves of garlic, thinly sliced
• 3/4 lbs asparagus, bottoms snapped off , halved lengthwise it think and cut into 2 inch lengths
• 1/8 - 1/4 tsp crushed red pepper flakes
• 2/3 cup chicken broth
• 1/2 tsp cornstarch

Preparation

Step 1

sprinkle shrimp with a scant 1/4 tsp salt and a few generous grinds of pepper. using a peeler, gently shae the zest in strips from the lemon, taking care not to get any of the bitter pith. squeeze the lemon to get 1 tbsp juice.
put a 12 inch skillet- not non stick- over medium high heat for 1 1/2 minutes. add 2 tbsp evoo and once it is shimmering hot, add the shrimp in a single layer. cook undisturbed until the shrimp browns nicely, about 2 minutes. flip the shrimp and brown the second side, about 1-1 1/2 minutes. transfer to a large plate. the shrimp should be a little undercooked.
reduce heat to medium, add the remaining 4 tbsp evoo and the garlic and cook, tossing until the garlic starts to sizzle steadily, about 30 seconds. add the asparagus , lemon zest and red pepper flakes, sprinkle with 1/2 tsp salt and cook, tossing often, until garlic is golden brown and the asparagus looks blistery in places, 2-3 minutes. add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1-2 minutes
in a small dish, whisk together the cornstarch with 1 tbsp water, stir inot the aspapagus mixture and bring to a boil. stir the shrimp, reduce the heat to low, and cook, tossing, until the shrimp is opaque, throughout- cut one in half to check, 1 -2 minutes. stir in the 1 tbsp lemon juice and then the add the salt and pepper and affitional lemon juice to taste. serve immediately.