Shrimp and Asparagus with Lemon-Shallot Vinaigrette
2 tablespoons shallots, finely chopped
1/4 cup olive oil
1 pound asparagus
1 pound shrimp, peeled but with tails on
1/3 cup pecorino romano cheese, shaved
salt and pepper
Grate the zest from the lemon into a small bowl. Squeeze 2 tablespoons of juice from the lemon and add to the bowl. Add shallots and whisk together. Gradually whisk in 2 tablespoons of olive oil and season to taste with salt and pepper.
Preheat oven to 450º.
Toss the asparagus with 2 tablespoons of olive oil and season with salt and pepper. Place on half of baking sheet, separating the spears. Roast until they turn a brighter shade of green, about 3 minutes.
In a large bowl, toss the shrimp with 2 tablespoons olive oil and season with salt and pepper. Remove the pan from the oven and arrange shrimp on the empty side.
Return to oven and roast until the shrimp are almost opaque throughout and the asparagus are crisp-tender, about 5 minutes.
In the alternative, grill for about 4 minutes.
In a large bowl, toss the cooked asparagus with some of the vinaigrette to coat. Divide onto plates and top with shrimp. Drizzle more vinaigrette over the shrimp and sprinkle with cheese shavings.