July 31, 2017
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
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"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."
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.
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.
Preheat the grill to medium-high.
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.
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.
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