In a mixing bowl, combine the shrimp, seasonings and 1 tbsp of olive oil.
Allow to marinate for 15 minutes. Heat the remaining tbsp of olive oil and 1 tbsp of butter in a large skillet.
Cook shrimp for 1-2 minutes per side in batches. Add the remaining tbsp. of butter, asparagus, tomatoes and garlic and sauté for 2 minutes.
Season with salt and pepper to taste. Add the corn and green onions and cook for an additional minute.
Add the wine and chicken stock.
Stir and Reduce liquid by ½.
Add the shrimp back to the pan to combine with the sauce.
Serve over delicious Mambo Creamed Corn recipe.