Pineapple Shrimp with Asparagus over Fire Roasted Salsa Verde

Even if you can't make it to the islands, at least make this sweet, spicy shrimp number.  This will help you think of palm-lined beaches.
dry mix:
1 tsp red pepper flakes
1 tsp black pepper
1 tsp kosher salt
2 tsp sugar
dash fresh grated nutmeg

16-20 large shrimp, peeled and patted dry with a paper towel
1 bunch asparagus, trimmed and cut into 1-1/2 inch pieces, tips set aside
1 jalapeño pepper
1 rounded cup diced fresh pineapple
2 cloves garlic, minced
1/2-inch piece fresh ginger, peeled and minced
1 cup favorite fire-roasted salsa verde

Mix the dry ingredients together in a medium bowl.

Toss in the shrimp and mix well and set aside.

Meanwhile, heat a bit of canola oil in a non-stick skillet and add the asparagus. Cook over medium heat for about 4-5 minutes, until the asparagus heats through and just begins to soften. Add the jalapeño pepper, pineapple, garlic and ginger, and turn heat to high. Allow mixture to sizzle and brown just a bit, about 4-5 minutes.

Slide the mixture out to a bowl and add a dash more oil to the pan. Toss in the shrimp and shake as the shrimp sizzle over high heat for about a minute or two. Turn the shrimp over and toss in the asparagus tips.

Shake the pan as the second side of the shrimp cook through and the asparagus tips just heat through.

Return the pineapple mixture to the pan and gently fold everything together. Divide the salsa among four plates and top with a quarter of the shrimp mixture. Serve with rice.

Serves 4.