Grilled Shrimp with Asparagus Kebabs
Got a request for my grilled shrimp and if you haven’t made this yes today’s a good day to give it a try!
You’ll 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)
Directions:
- 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
- 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 outdoor grill or on a grill pan on your stove
- Serve with some lemon wedges
Daniel Mancini
MamaMancini's Newsletter
Sign up to get authentic recipes and news from MamaMancini's!
« Previous