The RV Chronicles — I’m better than my Instagram alter ego (Recipe: Buttery Roasted Shrimp & Asparagus)

My Instagram followers see a little more than the 20 of you who come here on a regular basis.

It’s not that I’m trying to hide anything from you, rather I’ve just not figured out a … presentable way to show you random pictures of me frying okra or drinking Scotch. And maybe that’s a good thing.

Truth is, I cheat once in a while — at the table and the bar.

But we mostly cook and eat in such a way that would make Jack Lalane or Charles Atlas proud. OK, maybe not proud. But we definitely eat better than my Instagram might imply.

This recipe is fairly simple. Just a few ingredients and a hot oven. It’s delicious though, particularly because everything is in season. Catherine and I noshed on the (pictured) dish on the ‘deck’ of the Jimmy Rockford. It was a blissful meal indeed.

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Buttery Roasted Shrimp & Asparagus

Buttery Roasted Shrimp & Asparagus —

Buttery Roasted Shrimp & Asparagus — Light. Vibrant. Deliciously fresh.

Buttery Roasted Shrimp & Asparagus
Prep time
Cook time
Total time
Buttery Roasted Shrimp & Asparagus — Light. Vibrant. Deliciously Fresh.
Recipe type: Main
Cuisine: Seafood
Serves: 4
  • 1 lb – Jumbo (16-20 count) shrimp, peeled and deveined
  • 1 lb – Fresh asparagus, woody ends removed
  • 3 – Garlic cloves, minced
  • 2 TB – Extra virgin olive oil
  • 2 TB – Butter, divided into 4 pats
  • 3 tsp – Kosher salt
  • 2 tsp – Coarsely ground black pepper
  • 2 tsp – Lemon zest
  • Juice from ½ lemon
  1. Preheat oven to 450°F.
  2. Combine shrimp, black pepper, 1 teaspoon (each) of the Kosher salt and lemon zest, and garlic; then
  3. add 1 TB olive oil and mix well; set aside.
  4. Toss asparagus in 1 TB olive oil; then toss with 2 teaspoons Kosher salt and 1 teaspoon of the remaining lemon zest.
  5. Spread asparagus on a large baking pan and roast for 10 minutes, flipping/turning at the halfway point.
  6. After roasting asparagus, move them to one side of the pan.
  7. Add shrimp to other side of the pan; top with lemon juice then pats of butter.
  8. Place pan back in oven and roast until shrimp are opaque, about 5 minutes, turning once.
  9. Serve immediately.



  1. This dish looks so incredibly spring-y and delicious! I can just see you and your wife sitting on top of the Jimmy Rockford like Trapper John and Gonzo staring at the stars, drinking a cold beer and eating that bowlful of deliciousness between you!

    • adamjholland says:

      I’d forgotten about Trapper John, MD. OK, I didn’t forget about him. But, did you know that the TV show character was based on the MASH movie (Elliot Gould played Trapper) vs the TV show (Wayne Rogers)? Though I’m a Pernell Roberts fan (he was Adam Cartwright, after all), I just couldn’t get how his Trapper John M.D. character was even close to either of his silver screen/small screen predecessors. And, as usual, I digress.. Thank you for your kind words. I’m not sure either of us are into climbing on top of the Jimmy Rockford, but we sure don’t mind eating at my patched-up cocktail table on our “deck!” 😉

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