Grilled Shrimp with Charred Asparagus and Snap Peas

CL May 2016 Todays Special photographer: Jennifer Causey; food stylist: Kellie Gerber Kelley; prop stylist: Ginny Branch

The vegetables in this dish are DELISH!

INGREDIENTS

  • 1/4 cup olive oil
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon chopped garlic
  • 1 teaspoon chopped peeled fresh ginger
  • 1 jalapeno pepper, chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 cup sugar snap peas, trimmed and halved diagonally
  • 1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
  • Cooking spray
  • 2 teaspoons canola oil
  • 1/4 teaspoon kosher salt
  • Fresh basil leaves

PREPARATION INSTRUCTIONS

  • 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.
  • 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.

*Cooking Light, May 2016

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This entry was posted in Grilling, Seafood, Side Dishes/Vegetables. Bookmark the permalink.

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