Zippy Shrimp and Asparagus Sauté

Zippy Shrimp and Asparagus Sauté

1 bunch asparagus, stalks cut into thirds
5 oz frozen wild-caught salad shrimp
1 Tbs. Kerrygold butter
salt and pepper
1 Tbs. Pickled Seeds

 

In a large skillet, over medium heat, melt the butter. Add asparagus and shrimp. Cover, lifting the lid to stir every so often. As the shrimp release their frozen juices, remove the skillet lid entirely and allow the water to evaporate. Season with salt and pepper.

Transfer to a serving plate (or eating plate, in this case), and drizzle with the Pickled Seeds.

 

Proceed to lick the plate clean.