I've had a huge craving for shrimp since I started the detox, so I knew it was going to be one of the first things I made. For my first meal out, I ordered a Caesar salad with grilled shrimp, and the shrimp was so dry and overcooked I was sorely disappointed.
Although this recipe, with the butter and olive oil, isn't the type to make every day, it is definitely something I would make quite frequently. It's a great way to use up any fresh asparagus you have lying around. I also love that the recipe is super easy to make, so you can have this elegant-looking entree on the table in about 20 minutes. Although I have it tossed with angel-hair pasta, it's also excellent over whole-grain rice.
Shrimp and Asparagus in Wine Basil Sauce
2 tbsp olive oil
2 cloves garlic, minced
1 red serrano pepper, diced
1/2 c white wine
1 tbsp butter
1/2 lb large shrimp, peeled, deveined, with tails intact
15 asparagus stalks, cut into 1 1/2 inch pieces
1 tbsp lemon juice
2 cups fresh basil, thinly sliced
Rice or pasta
Heat olive oil over medium high heat. Add garlic and pepper, saute for 1 minute. Add wine and butter, bring to a boil and simmer for 2-3 minutes. Add shrimp and asparagus, and saute until done, about 3 minutes. Add lemon juice and basil and toss until basil is wilted. Serve over pasta or rice.