Grilled Shrimp with Asparagus Kebabs

grilled shrimp asaragus kebas

You will need:

  • large cleaned shrimp tails left on.
  • Wooden skewers soaked in water. 2 shrimp per kebab.
  • Asparagus cut into 1″ pieces use 2-3 per kebab
  • Fresh basil 1 chopped leaf for every 2 shrimp
  • Extra virgin olive oil 1/4 cup for every 10 shrimp
  • 1 tbs fresh squeezed lemon juice for every 10 shrimp
  • 2 minced garlic cloves for every 10 shrimp 
  • 1 tsp crushed red pepper flakes for every 20 shrimp (optional)


  1. Place all the ingredients (not the skewer sticks) into a large zip plastic bag remove as much air as possible, shake to mix the marinade and place in the fridge for 1 hour. 
  2. Prepare the kebabs and save the marinade to brush on while grilling. These are going to cook pretty quickly a couple minutes on each side, you just need to be careful not to over cook them as they will be tough. Grill the kebabs on a charcoal grill or on a grill pan on your stove. Serve with some lemon wedges. 

– Daniel Mancini