Grilled Shrimp with Asparagus Kebabs

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)

Directions:

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 quickly a couple minutes on each side, be careful not to over cook them. I grill the kebabs on a charcoal grill brushing some of the marinade on as they grill. You can also grill these indoors in a grill pan.
3. Serve with some lemon wedges. 

-Daniel Mancini

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