•1 pound Wild caught shrimp.
•1 to 1.5 pounds organic asparagus.
•Organic garlic salt to taste
•Locatelli Pecorino Romano Cheese (optional)
•Olive oil enough to coat
•Wash asparagus and use bending technique to break off end. Coat asparagus in olive oil and then sprinkle lightly with garlic salt and a small amount of black pepper (black pepper can help to improve your digestion and absorption). Toss all ingredients together then grill until the asparagus is al dente about 5 minutes. Boil shrimp until pink. When complete simply toss all ingredients together and then top with a little cheese or just add a bit more garlic salt.
You can also saute the asparagus over medium heat if that is easier for you. If you choose this option I like to saute fresh organic garlic with the asparagus and then add the cooked shrimp followed by REAL SALT. This is one of the best salts for you. I only know of one distributor and we managed to get a bunch at our office. Call (770) 304-1500 and we can get you a bottle. I think they are only about $4 for a bottle, maybe less maybe more.
Dr. Rob : -)