Crispy Herbed Shrimp with Chive Oil & Roasted Asparagus & Tomators

/4 cup panko (Japanese breadcrumbs) Divided

1 tablespoon chopped fresh parsley

2 teaspoons chopped fresh thyme

1/8 teaspoon crushed red pepper

2 tablespoons cornstarch

2 large egg whites , lightly beaten

1 1/2 pounds large shrimp , peeled and devined

1/4 teaspoon salt

1/4 teaspoon freshly groung black pepper

2 tablespoons olive oil , divided

1/2 cup 2% Greek Yogurt

1/4 cup canola mayonnaise

3 tablespoons chopped fresh chives

1 tablespoon fresh lemon juice

1/4 teaspoon ground red pepper

1) Combine 1/4 cup panko , parsley , thyme and crushed red pepper in a mini food processer ; pulse to combine . Combine herb mixture with remaining 1/2 cup panko in a shallow dish . Place cornstarch and egg whites in separate shallow dishes . Sprinkle shrimp with salt and pepper . Dredge half of shrimp in cornstarch , shaking off excess ; dip into egg whites . Dredge shrimp in panko mixture ; press to adhere . Repeat procedure with remaining shrimp .

2) Heat a large non-stick skillet over medium-high heat . Add 1 tablespoon oil to pan ; swril to coat . Add half of shrimp to pan ; cook 3 minutes on each side or until done . Repeat with remaining oil and shrimp .

3) Combine yogurt and remaining ingredients in a small bowl . Serve with shrimp .

Serves 4 ( serving size ; about 5 shrimp and 2 tablespoons sauce)

For the Roasted Asparagus and Tomatoes :

Preheat oven to 400*. Combine 1 pound trimmed asparagus , 1/2 cup cherry tomatoes or grape tomatoes , 1/3 cup sliced shallots . 1 1/2 teaspoons chooped fresh thyme , 1/4 teaspoon salt and i/4 teaspoon pepper on a jelly-roll pan . Coat lightly with cooking spray . Bake at 400* for 6 minutes or until crisp-tender .

Serves 4 ... heart healthy ... enjoy