Asparagus Skewered Shrimp

I’m still around everyone and lucky for you I have some great recipes coming your way. I made this one at work a couple of days ago and was a hit. It’s one of those dishes that’s very easy to do but as you can see looks brilliant. So if you’re entertaining, make this and you’ll get some serious brownie points!

RECIPE:
Serves 5-6

1 lb medium wild shrimp (25-30 count) – peeled & deveined

1 tbsp orange zest

1 tbsp lemon zest

1 tsp honey/agave

juice of 1/2 an orange

1 tsp fresh ginger – grated

2 bunches of asparagus

S&P to taste

DIRECTIONS:
Begin by mixing the zests, orange juice, ginger & honey in small bowl. Set aside.

To prepare asparagus
Trim 2 inches from end of stalks. Cut remaining piece in half. This is going to act as your skewer which will be put through each shrimp. Cut a small piece off each asparagus spear on a diagonal as if sharpening a pencil. (Refer to photo if my English has turned into Irish.) Basically you want to create a sharp end to thread through the shrimp. Curl the shrimp together in a u shape and pierce with a small thin knife. This is to help feed the asparagus through without breaking. Lay all your skewered shrimp on a baking sheet and set aside until ready to grill.

Once ready, brush each shrimp with the citrus marinade, season with S&P and grill on medium hot heat. Brush both sides. As an alternative, you can roast them in 400°F oven for 4-5 mins though I prefer to grill them as you get a better looking result.

You can skewer the shrimp ahead of time and refrigerate covered until needed.

NOTE: You don’t want to cook your asparagus ahead and then try to skewer the shrimp or they’ll break.

I served the skewers on a gorgeous mango salad which makes this dish a great starter or small meal in itself. Go on and impress your friends!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.