Ingredients
Ingredient Checklist
¼ cup olive oil
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chopped garlic
1 teaspoon chopped peeled fresh ginger
1 jalapeno pepper, chopped
1 ½ pounds large shrimp, peeled and deveined
1 cup sugar snap peas, trimmed and halved diagonally
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
Cooking spray
2 teaspoons canola oil
¼ teaspoon kosher salt
Fresh basil leaves
Directions
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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