Instructions: To Go & Cafe)

Directions: Peel and de-vein the shrimp. Cut the tough ends from the asparagus, then cut the asparagus on a diagonal into 4-inch long spears.

Set aside the garlic and shallots. In a small bowl, combine the bay leaf, thyme, oregano, tomato, cream, vermouth, oyster sauce, cayenne pepper, and paprika. Place in a 10-inch saute pan over medium-high heat. Add 2 tablespoons of the oil and the minced garlic and shallots. Saute for 10 seconds, then add the sauce. Bring to a rapid boil and cook the sauce until it thickens enough to lightly coat a spoon, about 3 minutes. Place a 12-inch saute pan over highest heat. When hot, add the remaining 2 tablespoons oil. When the oil becomes hot, add the shrimp and saute on both sides until lightly browned, about 2 minutes total. Add the sauce and asparagus and cover the pan. Reduce the heat to medium and steam the shrimp about 1 minute more. Shrimp are done when they just begin to feel firm to the touch and are slightly undercooked in the center. Transfer shrimp to 4 heated dinner plates. If the asparagus are not fully cooked, cover the pan and steam cook them for a few more seconds. Taste the sauce and adjust the seasonings, then spoon the asparagus and sauce over the shrimp and serve at once.

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