1 lb shrimp shelled & cleaned
1 lb fresh asparagus washed well & cut into 1 1/2" lengths
1/4 large sweet onion sliced into slivers
1/3 cup kalamata olives seeded
3/4 preserved lemon peel pulp removed & rind thinly sliced
2 teaspoons paprika
1 tsp cumin
2 tablespoons Evoo
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons sherry wine vinegar
3 tablespoons EVOO
Heat 2 tsp olive oil in a large skillet. Add asparagus, green garlic (or garlic powder), slivered onion & saute until crisp-tender, about 5 minutes. Remove to a dish & set aside.
Add remaining 1 tsp olive oil, paprika, cumin & saute briefly. Add raw shrimp & quickly saute until cooked through. They will curl and turn opaque when don. Remove skillet from heat.
Return asparagus mixture to skillet . Add olives, lemon & 2 tbsp vinaigrette. Stir well to combine.
To finish, toss greens with remaining vinaigrette. Divide & arrange n 4 plates.