Start by preparing your ingredients: snap off the woody ends of the asparagus and cut on the bias into 2-inch pieces. Peel and devein the shrimp if needed, leaving the tails on for presentation. Mince the garlic and zest and juice the lemon, keeping everything nearby.
Place a large skillet over high heat and let it shimmer for about 2 minutes. Add 2 tablespoons of olive oil, swirling to coat the bottom evenly. Wait until the oil just starts to smoke slightly—that's your cue it's hot enough for searing.
Arrange the shrimp in a single layer in the hot skillet, making sure not to overcrowd them. Sear for about 1.5 to 2 minutes on each side, until they turn a vibrant pink and develop a slight char, filling the air with a smoky, briny aroma. Remove the shrimp from the pan and set aside.
In the same skillet, add a bit more oil if needed, then toss in the asparagus pieces. Season with salt and pepper, and cook for 2-3 minutes, stirring occasionally, until the asparagus is tender-crisp and has light char marks. It should smell smoky and look vibrant green.
Push the asparagus to one side of the pan, then add the minced garlic to the empty space. Cook for about 30 seconds, stirring constantly, until fragrant and golden. This quick toasting releases a warm aroma that complements the smoky sear.
Return the cooked shrimp to the pan, tossing everything together to combine. Squeeze the fresh lemon juice over the mixture and sprinkle with lemon zest if desired. Cook for another 30 seconds, allowing the flavors to meld and the dish to shimmer with brightness and smoky aroma.
Check that the shrimp are juicy and opaque, and the asparagus is tender but still crisp. The dish should have a slight char and a fragrant, smoky aroma. Taste and adjust seasoning with more salt, pepper, or lemon if needed.
Serve immediately from the skillet, garnished with additional lemon wedges if desired. Enjoy the vibrant, smoky flavors and crispy textures in every bite.
