2 tbsp. vegetable oil
1 lb. asparagus, cut in 1/2" pieces
2 red peppers, cut in 1/2" pieces
1 1/2 - 2 lbs. med. shrimp, peeled & deveined
2 tbsp. soy sauce
1 1/2 tsp. sesame oil
4 cloves garlic, minced
Grated zest of 1 lemon
1 1/2 tsp. fresh ginger
1/4 tsp. salt

Heat the vegetable oil in large frying pan or wok over medium heat. Add the asparagus and red pepper and cook, stirring until almost tender, about 8 minutes. Add the shrimp and soy sauce and continue to cook until shrimp turns pink, about 3 minutes. Add sesame oil, garlic, lemon zest, ginger and salt. Cook until hot, 3 to 4 more minutes. Serve with white rice.