NUTRITION

SERVINGS

INGREDIENTS

8 oz shell-on prawns

1.5 tbsp grass-fed ghee

3 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp fresh parsley

0.5 whole lemon

1 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the shell-on prawns dry with a paper towel to ensure they roast rather than steam, then place them on the baking sheet.

• 3

  In a small bowl, whisk together the melted grass-fed ghee, minced garlic, sea salt, black pepper, and red pepper flakes.

• 4

  Drizzle the garlic-ghee mixture over the prawns and toss thoroughly to ensure the shells are well-coated.

• 5

  Arrange the asparagus spears on the same baking sheet in a single layer, rolling them in any excess ghee mixture.

• 6

  Roast in the center of the oven for 8 to 10 minutes, or until the prawns are pink and the shells are slightly crisp.

• 7

  Remove from the oven, squeeze the fresh lemon juice over the prawns and asparagus, and garnish with finely chopped parsley before serving.