This recipe is loosely based on Cooking Light's Lemon Pepper Shrimp Scampi. I used it as kind of a jumping off point.
2 T butter
~1 T minced garlic (or more if you like)
1 lb large shrimp, uncooked, deveined/peeled
1 bunch asparagus (about 1 lb), cut up
Splash each of white wine and lemon juice
~2 T capers
Kosher salt to taste
Melt butter in a large skillet. Add garlic and saute for about 30 sec.
While butter is melting, steam asparagus until not-quite-done.
Add shrimp to skillet and saute for 1-2 minutes. Add wine and lemon juice, saute until shrimp are cooked through.
Add asparagus and capers; salt to taste. Saute until asparagus is tender-crisp.
Makes 4 sleeve-friendly servings, each with 195 cal, 7.5 fat, 5 carbs, 25 protein