Grilled Shrimp Skewers with Charred Asparagus and ...

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Grilled Shrimp Skewers with Charred Asparagus and Snap Peas 10

Schulson reserves some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

How to Make It

Step 1

Combine first 6 ingredients in a bowl. Place shrimp in a large bowl. Pour two-thirds of oil mixture over shrimp; toss to coat. Reserve remaining oil mixture. Chill shrimp mixture in refrigerator 2 hours.

Step 2

Cook snap peas and asparagus in boiling water 45 seconds. Remove from pan. Immediately plunge into a bowl of ice water; drain well.

Step 3

Preheat grill to medium-high heat.

Step 4

Remove shrimp from marinade; discard marinade. Thread about 5 shrimp onto each of 4 skewers. Place skewers on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done.

Step 5

Heat a cast-iron skillet over high heat. Add canola oil to pan; swirl to coat. Add asparagus and peas; cook 3 minutes or until browned and lightly charred. Remove pan from heat. Add reserved olive oil mixture to asparagus mixture. Return pan to high heat; cook 30 seconds or until liquid almost evaporates. Sprinkle with salt and basil. Serve asparagus mixture with skewers.

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