Citrusy Shrimp with Asparagus

Quentin Bacon
Make a quick and easy shrimp dinner by marinating shrimp in lemon juice and lime juice, grilling, and serving on top of couscous and fresh asparagus.

Yield:

Makes 4 servings (serving size: 4-5 shrimp, 1 cup couscous, and about 7 asparagus stalks)

Recipe Time

Prep: 10 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 282
Fat 5 g
Satfat 1 g
Monofat 3 g
Polyfat 1 g
Protein 20 g
Carbohydrate 39 g
Fiber 3 g
Cholesterol 126 mg
Iron 3 mg
Sodium 451 mg
Calcium 51 mg

Ingredients

2 cups water
1 cup dried couscous
1/2 teaspoon sea salt, divided
1/2 teaspoon black pepper, divided
4 tablespoons fresh lemon juice, divided
3/4 pound raw large shrimp (about 18), peeled and deveined
1 tablespoon fresh lime juice
3 1/2 teaspoons extra-virgin olive oil, divided
2 minced garlic cloves
Olive oil cooking spray
3/4 pound asparagus spears, trimmed
1 teaspoon honey
1/4 cup chopped chives

Preparation

1. Bring 2 cups water to a boil in medium saucepan. Remove from heat, and stir in couscous; cover and let stand for 5 minutes. Fluff with a fork; stir in 1/4 teaspoon each salt and pepper and 1 tablespoon lemon juice.

2. Bring another pan of water to a boil.

3. Meanwhile, toss shrimp in 1 tablespoon each lemon and lime juice, 1 1/2 teaspoons olive oil, garlic, and remaining 1/4 teaspoon salt and pepper. Marinate for 5 minutes.

4. Preheat grill pan or grill. Lightly coat with cooking spray; grill shrimp, turning once, 3 minutes or until just cooked through. Cover and keep warm.

5. When water is boiling, add asparagus, and cook 3 minutes or until just tender. Drain, and cover.

6. Whisk together honey, chives, and remaining lemon juice and olive oil.

7. Arrange couscous and asparagus on serving plates, and top with shrimp. Drizzle with dressing.

Note:

Lori Powell,

May 2010