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Ingredients

• 1 pound  shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
• 3/4 teaspoon  kosher salt; more as needed
•   Freshly ground black pepper
• 1   lemon
• 6 tablespoons  extra-virgin olive oil
• 4 medium   cloves garlic, thinly sliced
• 3/4 pound  asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
• 1/8 to 1/4 teaspoon  crushed red pepper flakes
• 2/3 cup  low-salt chicken broth
• 1/2 teaspoon  cornstarch

Description

Sprinkle The Shrimp With A Scant 1/4 Tsp. Salt And A Few Generous Grinds Of Black Pepper. Using A Peeler, Gently Shave The Zest In Strips From The Lemon, Taking Care Not To Get Any Of The Bitter White Pith. Squeeze The Lemon To Get 1 Tbs. Juice

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