In a medium bowl, toss shrimp with salt and pepper; set aside. Heat a large non-stick skillet or wok over medium high heat. When the skillet is really hot, add 1 tablespoon oil, asparagus, cabbage and carrots. Cook, stirring occasionally, until softened and asparagus is tender, about 3 minutes. Season with salt and a pinch red chili flakes, then remove vegetables and place on a platter.
Return skillet to medium high heat and add remaining 1 tablespoon olive oil. Add shrimp in an even layer and sear until cooked through, about 1-2 minutes per side. Arrange over vegetables and squeeze over the juice of 1 lime. Drizzle tamari over shrimp and serve with lime wedges.
Mar 7 Cajun Shrimp and Cauliflower "Grits"