Sautéed Asparagus And Shrimp With Gremolata

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1/4 cup finely chopped fresh flat-leaf parsley

2 teaspoons grated lemon rind

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 garlic cloves, minced

4 teaspoons olive oil, divided

3 cups (1 1/2-inch) slices asparagus (about 1/2 pound)

1 1/2 pounds peeled and deveined medium shrimp

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