Seared shrimp and spring vegetables

Seared shrimp and spring vegetables

Ingredients:
12 large shrimp,patted dry
1 bunch asparagus, cut into 1-inch pieces
1 cup cherry tomatoes, halved
1 cup sliced red onion
2 cups baby spinach

Directions:In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Season the shrimp with salt and pepper, add to the skillet and cook for 1 minute. Add the asparagus, cherry tomatoes and red onion and cook for 2 minutes. Turn the shrimp, then cook until the tomatoes are shriveled and the shrimp are cooked through, 2 to 3 minutes. Remove from the heat. Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.