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Heat oil in a large skillet set over medium-high heat.
Sauté asparagus and tomatoes for 3 to 5 minutes until they begin to char.
Stir in shrimp, garlic, salt and hot pepper flakes. Cook for 3 to 5 minutes until shrimp turn pink and opaque.
Just before serving, add lemon juice and sprinkle with parsley. Serve with 5 grains quinoa.
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