Ingredients with Measurements:
- 1 pound of large shrimp, peeled and deveined
- 1 pound of asparagus, trimmed
- 1/4 cup of olive oil
- 2 tablespoons of lemon juice
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Skewers
Special equipment needed:
- Grill
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and black pepper.
3. Thread the shrimp and asparagus onto skewers, alternating between the two.
4. Brush the skewers with the olive oil mixture.
5. Place the skewers on the grill and cook for 2-3 minutes per side, or until the shrimp are pink and the asparagus is tender.
6. Remove the skewers from the grill and serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 6-8 minutes
Temperature:
- Grill temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 6g
- Protein: 22g
Substitutions for ingredients:
- Shrimp can be substituted with scallops or chicken.
- Asparagus can be substituted with zucchini or bell peppers.
Variations:
- Add diced tomatoes to the olive oil mixture for a fresh twist.
- Sprinkle grated Parmesan cheese over the skewers before serving.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Use a grill basket to cook the shrimp and asparagus if you don't have skewers.
Storage instructions:
- Store any leftover skewers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the skewers in the microwave or on the grill until heated through.
Presentation ideas:
- Serve the skewers on a platter with a sprig of fresh parsley for garnish.
Garnishes:
- Fresh parsley or grated Parmesan cheese.
Pairings:
- Serve with a side of rice or a salad.
Suggested side dishes:
- Grilled corn on the cob
- Roasted potatoes
- Caesar salad
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush the grill grates with oil before cooking.
Food safety advice:
- Make sure the shrimp are fully cooked before serving.
Food history:
- Grilled shrimp and asparagus is a classic summer dish that originated in coastal regions where seafood is abundant.
Flavor profiles:
- The dish is savory, with a hint of garlic and lemon.
Serving suggestions:
- Serve the skewers with a glass of white wine or a cold beer.
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