Shrimp al Mojo de Ajo

Ingredients

4 tbsp Gabbi’s Habanero Oil
1 lb 16/20 jumbo shrimp, remove tail
8 ea garlic gloves, diced
1/2 cup dry white wine
1/4 cup lemon juice
1 bunch asparagus tips
1/8 cup chives
1/8 cup Italian parsley
2 tbsp butter
1 lb
angel hair pasta
sea salt to taste

Preparation

1. Coat the pan Habanero oil.
2. Saute garlic with oil and butter until translucent (semi-transparent).
3. Add shrimp (cook 1 minute), then add asparagus (cook 1 minute).
4. Add wine,butter,lemon juice,simmer 3 min.
5. Boil pasta (al dente).
6. Plate pasta, top with shrimp, asparagus, parsley, and chives.
7. Sea salt to taste.
8. For more heat, add an extra drizzle of Habanero Oil.

Optional: Add shaved dry aged Parmesan cheese.