Peel and de-vein shrimp. Cut shrimp into small pieces saving several large shrimp for garnish. Saute shrimp, onions and parsley in butter until thoroughly cooked. Set aside. Steam asparagus. Cut into ...

RICHMOND, Va. -- Our friend is back in the Virginia This Morning kitchen! Executive Chef Ausar AriAnkh of the Kitchen Magician Catering Company joins us live to create his caprese shrimp omelet. For ...