Sauteed Shrimp, Mushrooms and Asparagus with Cilantro Mint Chutney

Ingredients

• 1 lb Shrimp - Deveined with shell removed- prefer wild caught
• 1 lb Asparagus - Snapped to remove tough stems
• ½ lb Mushrooms - Stems trimmed - prefer shiitake
• 1 tbsp Avocado Oil
• 1 Shallot- Peeled & Minced
• 2 Garlic Cloves - Peeled & Minced
• ¼ Red Bell Pepper - Minced
• Fish Sauce to taste
• 1 tbsp Butter
• ½ cup Dry White Wine
• 2 Bunches of Cilantro - Large stems removed
• 1 cup Mint - Destemmed
• 2 tbsp Extra Virgin Olive Oil
• 2 tsp Honey
• ½ tsp Kosher Salt
• 1 Jalapeno - Destemmed & deseeded
• ¼ cup Sesame seeds
• ½ cup Water
• 2 Limes - Juiced
• 1 2 Inch Piece of Ginger - Peeled & Sliced into thin coins