Servings: 2

1 Tbsp ghee 1 Tbsp ghee
1 Tbsp coconut oil 1 Tbsp coconut oil
3 garlic cloves 3 garlic cloves
14 Asparagus Spears 14 Asparagus Spears
20 large shrimp w/ tail shell removed 20 large shrimp w/ tail shell removed

1.  Preheat oven to 375*
2.  Melt ghee. Coconut oil and minced garlic in microwave wave till melted
3.  Lay asparagus on foil lined baking sheet brush Spears with ghee/garlic/coconut oil mixture. Place pan on middle rack bake for 5 mins
4.  Add shrimp to pan and drizzle remaining mixture over. Cook for another 5 mins.