On a large sheet pan, place the shrimp and asparagus and season well with salt and pepper and then set aside.
In a medium bowl, whisk together the remaining ingredients, except the avoacdo. Pour over the shrimp and asparagus and then roast in the oven for 35 minutes, or until the shrimp is cooked through and pink and the asparagus is cooked through.
Serve hot topped with avocado.
Notes
Serving Suggestion: Faux-Tay-Toes (1/2 head cauliflower, 1/2 tablespoon butter, Sea salt and freshly ground black pepper, to taste:Directions: Steam cauliflower until tender. In a large bowl, add steamed cauliflower, butter, salt and pepper. Mash together until resembling mashed potatoes.) + Steamed broccoli.