In a bowl, add the shrimp, salt, pepper, red pepper flakes, and onion powder. Mix everything well.

In a cast iron skillet, add 2 tablespoons of olive oil or grass-fed ghee butter over medium heat.

Add the garlic, and sauté for 30 seconds. Add the shrimp, and sauté for about 4 minutes or until the shrimp are cooked through. Be careful not to overcook them because they will have a rubbery texture. Set aside.

In the same skillet, add 1 tablespoon of olive oil and the mushrooms. Sauté for 5 minutes. Then, add the asparagus, and cook until it’s tender. Stir occasionally.

Return the shrimp to the skillet, and mix everything well to combine.

Garnish with fresh parsley. Enjoy!