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4 servings

Ingredients:

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  12 ounces Contessa large Uncooked Tail-on Shrimp

  
  


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  8 slices of french bread (slice into 1/2 inch thick wedges)

  
  


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  2 tablespoons olive oil

  
  


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  1 bunch asparagus, (slice into 1 inch rounds)

  
  


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  1 red bell pepper, chopped and seeded

  
  


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  3 garlic cloves, minced

  
  


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  1/2 teaspoon salt

  
  


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  1/2 teaspoon crushed red pepper

  
  


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  1 cup white wine

  
  


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  2 tablespoons fresh lemon juice

  
  


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  Salt and pepper to taste

  
  

Steps:

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  Preheat oven to 400º F.

  
  


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  Place bread slices on a baking sheet and bake for 6 minutes.

  
  


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  While the bread is toasting heat oil in a large skillet over medium heat and add asparagus, red bell pepper, garlic, salt, pepper and red peppers.

  
  


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  Cook for 2 minutes stirring frequently.

  
  


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  Add shrimp and cook for 4 minutes.

  
  


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  Stir in wine and lemon juice and bring to a boil.

  
  


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  Remove from heat and serve with toasted bread slices.