Rating: 3 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

Schulson reserves some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop.

Michael Schulson
Recipe by Cooking Light May 2016

Gallery

Jennifer Causey Styling: Ginny Branch

Recipe Summary

hands-on:
18 mins
total:
2 hrs 18 mins
Yield:
Serves 4 (serving size: about 5 shrimp and 1/2 cup asparagus mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • Preheat grill to medium-high heat.

  • 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.

  • 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.

Source

Double Knot, Philadelphia, PA

Nutrition Facts

233 calories; fat 10g; saturated fat 1.2g; mono fat 5.8g; poly fat 1.5g; protein 27g; carbohydrates 9g; fiber 3g; cholesterol 214mg; iron 4mg; sodium 482mg; calcium 139mg; sugars 3g; added sugar 0g.
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