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.