Asparagus and Shrimp Recipe

2 tablespoons white wine vinegar
20 large raw shrimp, peeled and deveined
1 3/4 pounds asparagus, spears trimmed
1 carrot, thinly sliced
1 celery heart, thinly sliced
olive oil, for drizzling
juice of 1/2 lemon, strained
salt and pepper

Bring a pan of salted water to a boil, add the vinegar and blanch the shrimp for 2 minutes, then drain. Tie the asparagus into a bunch and cook it, standing upright, in salted, boiling water for 15-20 minutes, then drain and let cool. Put the carrot and celery on a serving dish and top with the shrimp and asparagus. Drizzle with olive oil, season with salt and pepper and sprinkle with the the lemon juice. Mix gently and serve immediately.