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Level
very easy
Prep Time
10 mins
Total Time
20 mins
Serves
4

Ingredients

1/4 cup
olive oil
60 mL
1/2 lb
asparagus spears, trimmed and cut into 2 in. (5 cm) pieces
250 g
1 cup
cherry tomatoes
250 mL
1 lb
shrimp, thawed (16 to 20 count), peeled and deveined
500 g
4
cloves garlic, minced
1/2 tsp
salt
2 mL
1/4 tsp
hot pepper flakes
1 mL
3 tbsp
lemon juice
45 mL
1/4 cup
finely chopped fresh parsley
60 mL

Directions

Step 1
Heat 10 in. (25 cm) cast-iron skillet on grill preheated to medium-high. Add oil. Sauté asparagus and tomatoes 3 to 5 min., until they begin to char.
Step 2
Stir in shrimp, garlic, salt and hot pepper flakes. Cook 3 to 5 min., until shrimp turns pink and opaque. Just before serving, mix in lemon juice, 2 tbsp (30 mL) water and sprinkle with parsley.

Tip

Alternatively, cook on the stovetop.
Serve with grilled bread.

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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
220
Fat:
14 g
Saturated Fat:
2 g
Carbs:
5 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
180 mg
Protein:
19 g
Sodium:
780 mg