Chop off the woody ends of asparagus, Peel and remove shell and tail from shrimp. Place all ingredients in Ziploc bags zip, to seal and squish around to mix
Preheat oven to 375
Lined baking sheet with aluminum foil and spray with nonstick spray
Pour shrimp and asparagus mixture onto baking sheet
Cut butter into slivers and place over shrimp and asparagus bake for 10 to 12 minutes then boil on high for 1 to 2 minutes cook rice according to package directions or cook egg noodles to package directions
When done place over rice or egg noodles
Food prep - only do the asparagus and seasoning, Lemon juice,Worcestershire sauce, mix seal up keep in fridge up to five days, leave shrimp in freezer, when ready to cook thawed out shrimp add to asparagus bag may need to add more seasonings mix then start step 3. (i prep this and had it the next day, let my shrimp marinate for 2 hrs before cooking.)
