Garlic-chile Asparagus And Shrimp From A Tapas Bar

As with many things in life, there are extremes in the area of exercise. Some people focus entirely on spirituality, to the neglect of their physical bodies. Others focus so much attention on the form and shape of their physical bodies that they neglect spiritual growth and maturity. Neither of these indicates a biblical balance. First Timothy 4:8 informs us, “For physical training is of some value, but godliness has value for all things, holding promise for both the present life and the life to come.” Notice that the verse does not negate the need for exercise. Rather, it says that exercise is valuable, but it prioritizes exercise correctly by saying that godliness is of greater value.

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CATEGORY	CUISINE	TAG	YIELD
	Spanish		1	Servings

INGREDIENTS

1	lb	Raw shrimp, peeled
1/2	t	Coarse salt
1/4	c	Extra virgin olive oil, up
		to 1/2
10		Garlic cloves, thinly sliced
1/2	t	Or more hot red pepper
		flakes
1		1/2 pounds asparagus, tough
		ends snapped off tip
		ends
		cut into bite-size
		lengths
		up to 1
		Lemon wedges
2	T	Chopped Italian parsley

INSTRUCTIONS

For a Tuscan flavor rather than a Spanish one, use thinly sliced basil
instead of parsley.  INSTRUCTIONS: Toss the shrimp with the salt; set
aside while you  prepare the other ingredients.  Heat the olive oil in
a saute pan. Add the garlic and hot pepper  flakes and saute until
fragrant. Stir in the asparagus and stir-fry  for a minute or two, then
add the shrimp and continue to stir-fry for  another minute or two,
until the asparagus is crisp-tender and the  shrimp are opaque. Do not
overcook.  Squeeze some lemon juice over the dish and sprinkle with the
parsley.  Pass more lemon wedges at the table. Make sure you have lots
of bread  to dip into the juices. Serves 4.  More recipes from San Fran
Chronicle  Posted to CHILE-HEADS DIGEST by Judy Howle
<howle@ebicom.net> on Apr  19, 1998

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