Preheat your oven to 400 degrees.

Start by preparing the crispy herbed shrimp. Combine 1/4 cup panko, 1 tablespoon fresh parsley, 2 teaspoons chopped fresh thyme, and 1/8 teaspoon crushed red pepper in a mini food processor and pulse to combine.

Combine the mixture with the remaining 1/2 cup panko in a shallow dish. Add the corn starch and the egg whites into 2 other dishes.

Sprinkle the shrimp with salt and pepper and dredge the shrimp into the cornstarch. Shake off the excess cornstarch. Dredge the shrimp into the egg whites and then dip into the panko mixture making sure the panko sticks to the shrimp. Repeat with all of the shrimp. Reserve.

Combine 1 pound trimmed asparagus, 1/2 cup grape tomatoes, 1/3 cup sliced shallots, and 1.5 teaspoons chopped fresh thyme on a cookie sheet. Season with salt and pepper. Coat lightly with cooking spray. Bake at 400 degrees for 6 minutes or until crisp.

While the asparagus and tomatoes are cooking, heat a large nonstick pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add half the shrimp to the pan and cook for three minutes on each side.

Repeat with remaining olive oil and shrimp.

Combine the Greek yogurt, mayo, chives, lemon juice, and paprika in a small bowl.

Add the asparagus and tomato mixture to a plate. Top with the shrimp and serve with the yogurt mixture.