Serves 2
INGREDIENTS:

• 12 large, raw, peeled and deveined shrimp


• salt and pepper for seasoning shrimp


• olive oil for sauteing shrimp


• 5 ounces sliced shiitake mushrooms


• 8-10 spears asparagus, cut into bite sized pieces


• 1 large clove garlic, minced


• 2-3 tsp minced fresh ginger


• lemon juice to taste


• salt and pepper to taste


• fresh chopped mint for garnish (optional)

PROCEDURE:
Add the raw, peeled salt and pepper seasoned shrimp to a large nonstick pan, in a little bit of olive oil, and cook those on medium high heat until they're almost cooked through and then take them out of the pan and put them on a clean plate. Put the pan back on the stove and add another splash of olive oil and add the sliced shiitake mushrooms.

After the mushrooms have cooked for 2-3 minutes, add an equal amount of chopped asparagus as well as a minced clove of garlic and about the same amount of minced ginger and you might even want to add a little more olive oil and keep cooking that until the asparagus has softened up a bit.

Then all that's left is to add the shrimp back to the pan and let that cook for another minute or two to make sure the shrimp is cooked season it with a little salt and pepper and a good squeeze of fresh lemon juice, turn the heat off and finish with a sprinkling of fresh chopped mint.

HINTS:
If you are slicing your own shiitake mushrooms, make sure that the very tough stem is completely removed before slicing. If the asparagus you buy is kind of thick to begin with, you might want to peel it before you slice it up because it can be kind of tough to chew if you don't. Plan ahead and serve with steamed rice. This recipe doubles easily.