Rice Salad with Rock Shrimp and Asparagus

• Coarse salt
• 1 bunch asparagus (about 1 pound), trimmed
• 1 cup jasmine rice
• 1 1/2 teaspoons toasted sesame chile oil
• 2 teaspoons olive oil
• 1 pound rock shrimp, peeled
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• Freshly ground pepper
• 1/2 cup sliced almonds, toasted
• 1 tablespoon freshly grated lemon zes

1. Prepare an ice-water bath; set aside.
2. Bring a medium pot of water to a boil; add a large pinch of salt.
3. Blanch the asparagus until bright green and tender, about 3 minutes.
4. Immediately transfer with tongs to the ice-water bath to stop the cooking.
5. Drain well; pat dry.
6. Cut the spears on the diagonal into thin pieces; set aside.
7. Bring the rice and 1 1/2 cups water to a boil in a medium saucepan.
8. Cover, and reduce heat to medium-low.
9. Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
10. Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking.
11. Add the shrimp; stir to coat.
12. Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes.
13. Stir the shrimp, rice, asparagus, and almonds in a large bowl.
14. Garnish with lemon zest.

salt, jasmine rice, chile oil, olive oil, shrimp, lemon juice, freshly ground pepper, almonds, freshly grated lemon zes

Taken from www.epicurious.com/recipes/food/views/rice-salad-with-rock-shrimp-and-asparagus-392384 (may not work)