Time: 40 minutes
Time Saver: Have your fishmonger peel and devein the shrimp.
Serve with Garlic and Red Pepper Asparagus: Preheat oven to 425°. Combine 1 pound trimmed asparagus, 2 tablespoons extra-virgin olive oil, ¼ teaspoon kosher salt, ¼ teaspoon crushed red pepper, ¼ teaspoon freshly ground black pepper, and 2 thinly sliced garlic cloves on a jelly-roll pan; toss to coat. Bake at 425° for 8 minutes or until asparagus is crisp-tender. CALORIES 85; FAT 6.9g (sat 1g); SODIUM 123mg
View Recipe: Creole Shrimp and Rice