In Sorrento, Italy, the fish is caught fresh daily and the lemons are picked at the time you eat them. There is nothing more fresh than that!!
This dish is a take off of one I ate in Massa Lubrense – a sleepy little seaside town near Sorrento. The fresh taste of lemon made me pucker but I couldn’t stop eating it. I made it for my husband tonight. It’s a wonderful summer dish.
10 extra large shrimp – 15/pound size (I only buy USA wild caught)
1 extra large lemon, zested and squeezed
1 large clove of garlic, chopped
10 spears of asparagus, halved
1/4 cup dry Italian cured olives, pitted
3 tablespoons extra virgin olive oil
salt and pepper to taste
Parmesan cheese to taste
******* The key to this dish is to get all of your ingredients together before starting. It cooks in 5 minutes.
Shell and clean shrimp. Add olive oil to a cast iron pan. When hot, add shrimp, asparagus and garlic. Cover and cook for 5 minutes. Add the black olives and take off heat. Add the lemon juice and stir. At this point, you can add on top of cooked pasta or plate by itself. Top with parmesan and lemon zest. Eat immediately. It will serve 2.