Ingredients:
1 pound shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 cup sliced mushrooms
2 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
1 tablespoon lemon juice
Instructions:
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
Add the shrimp and cook for 2-3 minutes, or until pink and opaque. Remove from pan and set aside.
Add the remaining olive oil to the pan and add the asparagus and mushrooms. Cook for 3-4 minutes, or until the asparagus is tender-crisp.
Add the garlic, salt, and pepper, and cook for 1 minute more.
Return the shrimp to the pan and stir in the soy sauce and lemon juice.
Serve immediately over rice
