Grilled Shrimp Skewers With Charred Asparagus & Snap Peas

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4
Servings

15m
Prep Time

15m
Cook Time

30m
Ready In

Recipe: #27090

July 31, 2017

Categories: Dinner, Lunch, Main Dish, Shellfish, Shrimp, Vegetables, Asparagus, Peas, Southern, Quick Meals, July 4th, Summer, Weeknight Meals, Grilling (Outdoor), Skillet, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, Low Cholesterol, No Eggs, Non-Dairy, Spring more

recipe by:
breezermom

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recipe by:
breezermom

"Wonderful summertime recipe. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop. The shrimp need to marinate for 2 hours. This is not included in the prep time."

Original recipe yields 4 servings

Metric US

I've Tried It

Step 1

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

Step 2

Cook the snap peas and asparagus in boiling water for 45 aeconds. Remove from the pan. Immediately plunge into a bowl of ice water. Drain well.

Step 3

Preheat the grill to medium-high.

Step 4

Remove the shrimp from the marinade. Discard the marinade. Thread about 5 shrimp onto each of 4 skewers. Place the skewers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until the shrimp is done.

Step 5

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