Lemon Pepper Shrimp with Asparagus Jasmine Rice

This is the first recipe I have used jasmine rice and I loved it's flavor.

Rice Ingredients:
1/4 onion diced
1 Tbsp. butter
1 C. uncooked jasmine rice
1 C. chicken broth
1/2 C. water
1/2 tsp. salt
8 oz. asparagus spears, trimmed

Shrimp Ingredients:
1 lb. medium uncooked shrimp, peeled and deveined ~ tails removed
1 Tbsp. plus 1 tsp. lemon pepper - I used pampered chef lemon pepper rub*
2 Tbsp. butter
2 cloves garlic, pressed

Saute onion in butter until onions are translucent; add rice and liquid; bring to a boil; reduce heat to low and let simmer according to the package directions.

Toss shrimp in 1 Tbsp. lemon pepper;   In microwave safe bowl (large enough to accommodate the cooked shrimp) put remaining lemon pepper, garlic and butter.

Meanwhile heat grill to medium-high heat.   Layer asparagus onto grill rack; spritz with olive oil and sprinkle with salt and pepper.  Grill 5 - 7 minutes.  Remove asparagus.  Grill shrimp for 3 minutes at same temperature.  WATCH VERY CLOSELY.  They cook fast and will turn from done to runner very quickly.

Microwave lemon pepper mixture; toss cooked shrimp to cover.

Plate with rice on bottom, then asparagus that has been cut into bite size pieces once it has been grilled; top with shrimp mixture.

Yummy!

*recipe originally called for Citrus & Basil Rub but mine had gone missing.  Feel free to try it if you have that rub and let me know how it is!