Lemon Garlic Butter Shrimp with Asparagus

700 g raw shrimp, peeled & deveined
700 g asparagus, rinsed & trimmed
3 tbsp butter
1 tbsp rice bran oil
5 cloves garlic, minced
1 tsp Italian seasoning
2 tsps onion powder
SIDS SALT & PEPPER to taste
¼ cup vegetable stock
1 tbsp Kaitaia Fire
crushed chilli pepper flakes, optional
juice of ½ lemon
fresh chopped parsley or coriander, for garnish

Place a large non-stick pan with oil and 1 tablespoon butter over medium heat. Add the asparagus and season with SIDS SALT & PEPPER to taste. Sauté until the asparagus is crisp-tender, 4-6 minutes. Remove from the pan and set aside.
In the same pan, add remaining 2 tablespoons butter and add shrimp. Season with SIDS SALT & PEPPER, cook 1-2 minutes on one side.
Add the minced garlic, Italian seasoning and onion powder. Stir to combine and flip the shrimp to cook on the opposite side.
Cook for 1 minute then add vegetable stock and Kaitaia Fire. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.
Push shrimp on the side and add asparagus back to the pan. Stir asparagus to coat with sauce and squeeze half of a lemon over the top of the shrimp and asparagus. Reheat for 1-2 minutes. Remove from heat, garnish with parsley, lemon slices and red crushed chilli pepper if you like.
Serve the shrimp and asparagus immediately and enjoy.