"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

Nutritional

Serving Size: 1 (350 g)
Calories 685.4
Total Fat - 20.6 g
Saturated Fat - 3.1 g
Cholesterol - 214.2 mg
Sodium - 2181.9 mg
Total Carbohydrate - 98.9 g
Dietary Fiber - 1.3 g
Sugars - 65.7 g
Protein - 25.6 g
Calcium - 126.4 mg
Iron - 1.7 mg
Vitamin C - 77.3 mg
Thiamin - 0.1 mg

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.