Serves 8
55 min
Garlic Shrimp & Asparagus Kebabs
Recipe GLPRcd8d74bf7594a8
Succulent shrimp and tender asparagus spears marinated in a bright garlic, lemon pepper, and dill mixture, then threaded onto skewers and grilled to perfection. This light and flavorful main course is ready in under an hour and packed with fresh seafood and vegetables.
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Ingredients
1 large garlic clove, grated
1 tablespoon red-wine vinegar
1 tablespoon extra-virgin olive oil
½ teaspoon lemon pepper seasoning
½ teaspoon dried dill
⅛ teaspoon salt
16 large shrimp, peeled, deveined, and tails removed
1 pound fat asparagus spears, woody ends trimmed, cut into 1½-inch pieces
Directions
Soak 16 wooden skewers in water for at least 15 minutes to prevent burning during grilling.
In a small bowl, whisk together the grated garlic, red-wine vinegar, olive oil, lemon pepper, dried dill, and salt to create the marinade.
Add the shrimp and asparagus pieces to the marinade, tossing gently to coat all pieces evenly. Let sit for 10 minutes.
Thread the marinated shrimp and asparagus alternately onto the soaked skewers, dividing evenly among all skewers.
Preheat grill or grill pan to medium-high heat. Lightly oil the grill surface to prevent sticking.
Place kebabs on the hot grill and cook for 3 to 4 minutes per side, until shrimp are opaque throughout and register an internal temperature of 145°F, and asparagus is tender-crisp.
Transfer kebabs to a serving platter and serve immediately while hot.
