Grilled Shrimp and Fiddlehead Spring Salad

Ingredients

• 1 pound fiddleheads
• ½ pound spring peas, washed and halved
• ½ container cherry tomatoes, halved
• 1 can black olives, halved
• ½ pound jumbo wild shrimp
• Olive oil
• Smoked paprika
• Salt and pepper
• 1 bunch asparagus, trimmed
• ½ cup prosecco
• 1 shallot, minced
• Juice of 1 lemon

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