- 2 lb peeled, deveined medium-large shrimp -fresh is best but thawed is great too!
- 3 Tbsp J. Olive Co. Sesame Oil
- 3 Tbsp J. Olive Co. Honey Ginger Balsamic
- 1 Tbsp Dijon mustard
- 2 Tbsp J. Olive Co. Garlic Olive Oil
- Sea Salt and Fresh Ground Pepper
- Lime Wedges optional
- 2 tbsp Toasted Sesame Seeds optional
- 3 cups Cooked Jasmine Rice (add 2 tbsp Persian Lime Infused Olive Oil after it has cooked!) – shown in photo
- Preheat oven to 400°F and adjust one rack to center and one rack to the broiler positions – read instruction prior to starting and you can pull this off in 20 minutes.
- In a bowl whisk together the Honey Ginger White Balsamic, Sesame Oil, and Dijon mustard. Pat the shrimp dry and then add to the mixture – tossing to coat. Refrigerate for 15 – 30 minutes but no more.
- Using a large cast iron skillet or enameled cast iron skillet – add the clean dry trimmed asparagus in a single layer. Drizzle with the Garlic Infused Olive Oil then Salt and Pepper. Place on the center rack of the oven and roast for 10 minutes. Remove, flip asparagus and return to oven for 5 more minutes.
- Remove asparagus from oven – SWITCH heat to broil – place cooked asparagus on a serving platter or plate – tent with foil if you want.
- Using the same cast iron skillet: add the shrimp and pour extra marinade over the shrimp. You should hear a good sizzle from the heat of the pan and the shrimp start their initial cooking – don’t turn them.
- Broil shrimp for 1 minute – time yourself. Remove from oven, flip the shrimp and return to the broiler for another minute, again being careful of your time (if you choose to use ‘jumbo’ shrimp cook each side 2 minutes).
- Remove from the oven and serve immediately. I get the plates set up from serving during the 2 minutes of the shrimp cooking by adding the rice then the asparagus. When the shrimp comes out just divide portions onto the staged plates.
- Sprinkle with toasted sesame seeds and wedge of lime – optional.
Original recipe and image found at Cultivated Tree Olive Oil