Place the peeled and deveined shrimp in a bowl with a drizzle of olive oil, salt, pepper and the zest of half a lemon. Give it a toss and place in fridge until ready.

Heat a pan over medium heat with a drizzle of oil. Once hot, add in the trimmed and 1 inch cut asparagus along with a pinch of salt & pepper. Cook for 5-7 minutes, tossing often until the asparagus have softened yet still have a bite.

Remove from the heat and place into a bowl.

In a small bowl, whisk together the minced shallot, remaining zest of the lemon, juice of half the lemon, olive oil, salt and pepper. Taste and adjust seasoning.

Heat a pan over medium high heat with a drizzle of oil. Once hot, add the shrimp and cook 1-2 minutes per side, until just cooked through. Remove from the heat.

If the walnuts don’t come toasted, heat gently in a dry pan over medium heat for 1-2 minutes.

Add 2 tbsp of the dressing with the asparagus and toss to coat. Place the asparagus down on a plate then top with the shrimp, toasted nuts, and shaved parmigiano.