Garlicky Shrimp and Asparagus Kebabs
Serves 4
Quick, easy and delicious is what I want to eat on a hot summer night! Served over a little couscous, these kebabs fit the bill!
Ingredients
1 large clove garlic, grated
1 tablespoon red-wine vinegar
1 tablespoon olive oil
½ teaspoon pepper
½ of a lemon zested
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 1½-inch lengths
Directions
1. Whisk garlic, vinegar, oil, lemon zest, 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. Stir to combine, seal and refrigerate for 30 minutes.
2. Preheat grill to medium.
3. Thread the shrimp and asparagus alternately onto 8 skewers, dividing evenly among the skewers.
4. Oil the grill rack 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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