Shrimp and Asparagus Nibbles

A great party snack!  Simple and elegant! I really didn't change much here from the recipe in Food and Drink 2005

10 medium thick asparagus spears (250g approx.)
500g large raw zipper-back shrimp, fresh or frozen

DRESSING
1 lemon
1/2 tsp sugar
1/4 tsp salt
2 to 3 grindings black pepper
1/3 cup olive oil
1 tbsp chopped fresh dill
1 tbsp finely snipped fresh chives or chopped shallot

1. Discarding tough ends, bias cut asparagus spears into 2 inch lengths.  Half fill a large saucepan with water; bring to a boil.  Plunge asparagus spears into boiling water for 2 minutes.  Remove with a slotted spoon.  Rinse under cold running water; set aside.  Then drop fresh or frozen shrimp into the boiling water.  When water comes back to a boil and shrimp are bright pink, drain and rinse shrimp under cold water.
2. Peel shrimp completely, including tails.  Tuck a piece of asparagus into the curve of the shrimp; secure together with a toothpick running between tail area through asparagus and into thick end.  Place in a single layer in a flat glass dish.
3. Zest lemon onto a sheet of wax paper; cover and set aside.  Squeeze 3 tbsp juice; whisk in sugar, salt and pepper.   Whisk in olive oil, then herbs.  Drizzle over shrimp and asparagus.  Cover and refrigerate for an hour or 2, or up to half a day.  Drain well; arrange on a cool plate.  To garnish, lightly scatter with some of the reserved lemon zest and extra chopped dill and chives.  Pass small cocktail napkins to catch any drips.