If shrimp is FROZEN, place shrimp into a large bowl in a clean kitchen sink. Fill the bowl to the brim with ice cold water and then let the shrimp thaw for 15 mins. Strain. If shrimp is FRESH, simply rinse the shrimp before cooking.
Heat butter and oil in a med/lg frying pan on low heat until butter has melted. Add garlic and sauté for a 1-2 mins. Pour in the chicken broth, lemon juice, bay leaves and seasonings, and stir together.
Increase heat to medium and stir in shrimp. Cover the pan with a lid and cook until shrimp turns pink, about 5 mins. Stir occasionally, flipping over the shrimp if they're only cooking on one side. Remove shrimp from pan with slotted spoon, and place in a bowl. Gather sauce from the shrimp pan into a separate, small bowl.
Asparagus
Meanwhile, heat oil in a medium-sized frying pan on med/high heat. Place the asparagus in the pan and brown slightly, turning often, for 5-10 mins. Sprinkle with salt and pepper, and remove from heat.
In a small bowl, mix together the mayo, mustard and paprika for the asparagus dipping sauce.
Notes
🍤 To serve...plate shrimp, asparagus and bread on same plate. Pour lemon-garlic sauce atop shrimp and peel off the shells as you eat. Dip bread into the lemon-garlic sauce. 🍤 Make it Gluten Free! Simply swap the bread for your favorite gluten-free loaf. And make sure your broth/stock is gluten free.🍤 Make it Dairy Free! Replace the butter in the recipe with a non-dairy alternative. I've always been a big fan of Natural Balance. Bonus: it's also vegan.