1 1/2 lbs. large shrimp
1 lb. asparagus
2 tbsp. sesame seeds
2 sm. onions, sliced
1 tbsp. low-sodium soy sauce
PAM

Shell and devein shrimp; rinse shrimp and pat dry. Trim tough ends from asparagus. In 12-inch skillet sprayed with PAM toast sesame seeds over medium heat. Remove sesame seeds and set aside.

In same skillet cook shrimp, asparagus and onions over medium heat. Stir constantly until shrimp turns pink and vegetables are tender-crisp. (May need additional PAM while cooking.) Stir in sesame seeds, soy sauce and mix. Serve with rice.