Love this dish served cold, it can be served warm if desired. Using 8 ounces large shrimp, 6 ounces thin fresh asparagus, 1/2 cup cherry or grape tomatoes, dash of garlic salt, dash of onion powder, one whole lemon (juice only). Saute shrimp in butter and 1/2 lemon until pink, remove from heat. Boil pasta (I like linguine), drain and set aside. Boil asparagus 3-4 minutes, drain and cool-cut into pieces, halve the cherry/grape tomatoes.
If choosing to serve warm add cooked ingredients into a saute pan/skillet on low heat, toss until warmed through, serve. I like mine cold so, I simply put all cooked ingredients into a large bowl, add remaining 1/2 lemon (juiced), cover and refrigerate 45 minutes. Toss and serve.
Really light and delicious!