- 3 tablespoons olive oil
- 1/2 pound cooked and peeled shrimp
- 1 pound fresh asparagus, trimmed and coarsely chopped
- 1 tablespoon minced garlic
- hot sauce to taste
- salt to taste
- 1 tablespoon grated Romano cheese
- Heat olive oil in a large skillet over medium-low heat. Saute shrimp, asparagus and garlic until asparagus is bright green and slightly tender. Stir in hot sauce and salt. Dust with Romano cheese before serving.