Instructions: Preheat oven to 450. Prepare rice as label directs. Meanwhile, in cup, combine salt, 2 tsp olive oil, and 1 tsp sesame oil. In jelly roll pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender. In small bowl, whisk soy sauce, vinegar, green onion and remaining 1/2 tsp sesame oil; set aside dressing. Shell and devein shrimp. In nonstick 12 inch skillet, heat 2 tsp olive oil over medium high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently. Arrange shrimp, asparagus and rice on 4 plates; drizzle with dressing.

Serves 4

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