BBQ One-Skillet Shrimp & Asparagus
Prep Time
Serves
Cooking Mode
¼ cup olive oil
½ lb asparagus spears, trimmed and cut into 2 in. (5 cm) pieces
1 cup cherry tomatoes
1 lb shrimp, thawed (16 to 20 count), peeled and deveined
4 cloves garlic, minced
½ tsp salt
¼ tsp hot pepper flakes
3 tbsp lemon juice
¼ cup finely chopped fresh parsley
¼ cup olive oil
½ lb asparagus spears, trimmed and cut into 2 in. (5 cm) pieces
1 cup cherry tomatoes
1 lb shrimp, thawed (16 to 20 count), peeled and deveined
4 cloves garlic, minced
½ tsp salt
¼ tsp hot pepper flakes
3 tbsp lemon juice
¼ cup finely chopped fresh parsley
Directions
1Heat 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.
2Stir 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.
Tips
1
Alternatively, cook on the stovetop.
2
Serve with grilled bread.
Disclaimer
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Personal Note
Personal Note
