Hands-on Time
18 Mins
Total Time
2 Hours 18 Mins
Yield
Serves 4 (serving size: about 5 shrimp and 1/2 cup asparagus mixture)
Photo: Jennifer Causey Styling: Ginny Branch

How to Make It

Step 1

Combine first 6 ingredients in a bowl. Place shrimp in a large bowl. Pour two-thirds of oil mixture over shrimp; toss to coat. Reserve remaining oil mixture. Chill shrimp mixture in refrigerator 2 hours.

Step 2

Cook snap peas and asparagus in boiling water 45 seconds. Remove from pan. Immediately plunge into a bowl of ice water; drain well.

Step 3

Preheat grill to medium-high heat.

Step 4

Remove shrimp from marinade; discard marinade. Thread about 5 shrimp onto each of 4 skewers. Place skewers on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done.

Step 5

Heat a cast-iron skillet over high heat. Add canola oil to pan; swirl to coat. Add asparagus and peas; cook 3 minutes or until browned and lightly charred. Remove pan from heat. Add reserved olive oil mixture to asparagus mixture. Return pan to high heat; cook 30 seconds or until liquid almost evaporates. Sprinkle with salt and basil. Serve asparagus mixture with skewers.

Double Knot, Philadelphia, PA

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