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 few 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.
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.
Serve shrimp, asparagus and bread on a plate. Pour lemon-garlic sauce atop shrimp. Peel off the shrimp shells (you may want to provide small bowls for discarded shells). Dip bread into the lemon-garlic sauce. Note: Kids may love peeling the shrimp themselves!
We recommend that all meals for children be served with milk.