Pepperoncini Shrimp Salad with Asparagus Spears

Ingredients

• 1 pound (31-35 count) peeled shrimp with tails
• 1 (8-ounce) package crumbled feta cheese
• 1 cup pepperoncini peppers, roughly chopped
• 1 medium red bell pepper, cut into 1-inch pieces
• 6 green onions, roughly chopped
• 16 kalamata olives
• 1/2 cup chile sauce
• 1/4 cup chopped fresh basil leaves
• 1 cup olive oil, divided
• 12 asparagus spears
• 1 teaspoon salt

Directions

1. Boil the shrimp, with the tails on, in a large pot, until opaque, about 3-4 minutes.  Remove from the heat and drain.  Allow the shrimp to return to room temperature before continuing to the next stage.
2. In a large mixing bowl, add the cooled shrimp, feta, peppers, onions, olives, chile sauce, basil, and 1/2 cup olive oil.  Gently stir the ingredients until well combined.  Cover the bowl, sealing it tightly, and refrigerate for at least 2 hours, allowing the flavors to marry.  When done, drain any liquid.
3. In a medium bowl, add the asparagus and coat with the remaining olive oil and salt.  Heat a large frying pan over medium-high and add the asparagus.  Move the asparagus continuously until cooked, but still firm, about 4-5 minutes.  Remove from the heat and cut the spears in half.
4. To serve, place the asparagus on a platter and top with the chilled shrimp mixture.