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Garlic Shrimp & Asparagus Kebabs

1 large clove garlic, grated

1 tablespoon red-wine vinegar

1 tablespoon extra-virgin olive oil

½ teaspoon lemon pepper

½ teaspoon dried dill

⅛ teaspoon salt

16 large shrimp, shells and tails removed, deveined

1 pound fat asparagus, woody ends snapped off, cut into 1 1/2-inch lengths

Step 1: Whisk garlic, vinegar, oil, lemon pepper, dill and salt in a small bowl. Divide the marinade between two large sealable plastic bags. Add shrimp to one and asparagus to the other. Agitate to combine, seal and refrigerate for 30 minutes.

Step 2: Preheat grill to medium.

Step 3: Thread the shrimp and asparagus alternately onto 8 skewers, dividing evenly among the skewers.

Step 4: Oil the grill rack (see Tip) and immediately add the kebabs. Cook, turning every 2 to 3 minutes, until the shrimp are bright pink and just cooked through and the asparagus is tender, 5 to 6 minutes total.



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