Add the olive oil, lemon zest, lemon juice, garlic powder, onion powered, kosher salt and pepper to a bowl. Mix together until combined.
Transfer the thawed shrimp to a large bowl along with the lemon pepper mixture. With your hands, mix the shrimp and seasoning together until the shrimp is completely coated.
Heat 1 tbsp of ghee in a large skillet over medium-high heat.
Add the coated shrimp to the hot pan and cook for about 2 minutes on each side, turning once, until shrimp is pink and cooked through.
Meanwhile, heat a large pot with 8 cups of water over high heat. Trim the ends off the asparagus using a sharp knife.
Season the asparagus with 1 1/2 tsp of kosher salt. Once the water is boiling, add the asparagus; boil until tender, 3 minutes.
Carefully remove the asparagus with tongs and immediately transfer to a big bowl of ice water for 1 minute to stop the cooking process. Blanching them like this will make them crisp and green. After a minute, transfer to a towel and pat dry. (You can also saute in a hot skillet after this step, but I love eating them just like this. They are so crisp and fresh)
Place desired amount of asparagus on a plate and cover with the lemon pepper shrimp.
Squeeze fresh lemon juice, drizzle with a little olive oil and season with salt and pepper to taste.