Shrimp, Roasted Asparagus, and Almond Salad with Sherry Vinaigrette

For the shrimp, heat Olive Oil (2 Tbsp) in a large saute pan.

Add the Shrimp (1 lb), Garlic (2 cloves), Kosher Salt (1 tsp), Ground Black Pepper (1/2 tsp), and cook until the shrimp are cooked for approximately 3-5 minutes.

Set the cooked shrimp aside to cool.

For the asparagus, preheat an oven to 425 degrees F (220 degrees C).

Place the Asparagus (2 bunches) on a baking sheet, drizzle with the Olive Oil (4 Tbsp), Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp). Place the asparagus in the preheated oven and roast until the asparagus is softened, but has some crunch left in them, about 10 minutes.

Allow the asparagus to cool while the vinaigrette is being made.

For the vinaigrette, combine the Shallot (1), Sherry Vinegar (1 Tbsp), Kosher Salt (1 tsp), and Ground Black Pepper (1/2 tsp) in a small bowl. Slowly add the Olive Oil (1/3 cup) to the bowl, whisking constantly.

Arrange the asparagus on a platter, followed by the shrimp. Drizzle with the Sherry Vinegar (1 Tbsp) and top with the Marcona Almonds (1 cup).