This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
Mezzaluna Pasta Sauce - http://shariblogs.com/mezzaluna-pasta-sauce/. This is a copycat of the Mezzaluna sauce used at Carrabba's Italian Grill. It is AMAZING. We even use it as a dip for french bread. Yum!