Grilled Shrimp & Asparagus with Hollandaise
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Ingredients

1 pound (21 to 25 count) shrimp, unpeeled
3 tablespoons olive oil
1/4 cup minced garlic
1 pound Asparagus
Aunt Penny’s Hollandaise Sauce

Directions

In a small sauce pan heat the Aunt Penny’s Hollandaise Sauce.
In a separate large steaming pan bring water to boil. Add asparagus and steam.
In a separate large sauté pan over medium heat, heat the olive oil. Add the garlic and sauté until it begins to soften.

Add the shrimp and sauté for 1 minute. Then add the remaining ingredients and simmer until the shrimp is cooked through and the flavors have combined, about 4 to 6 more minutes.

Remove the asparagus and shrimp, place on plates and cover with warm Aunt Penny’s Hollandaise sauce. Serve immediately.