Blanch the Asparagus:
Bring a large pot of heavily salted water to boil. Meanwhile, fill a large bowl with ice cubes and water, set aside. Once water is boiling, add asparagus and cook for 4-6 minutes, until asparagus has softened but still maintains its bright green color. Transfer asparagus directly to ice bath to stop cooking.
Melt butter in a medium saucepan over medium heat. Stir in shrimp, add a pinch of salt and pepper, and cook until shrimp is just barely pink. Remove from heat.
Make Dressing and Assemble:
a. In a small bowl, whisk together olive oil, vinegar, shallot, and mustard. Alternatively, you can use a small jar with a lid and shake it until the dressing emulsifies.
b. Place asparagus on a serving platter and top with shrimp. Pour vinaigrette on top and serve immediately.