Grilled shrimp & asparagus w/ lemon-shallot vinaigrette

0 likes 0 comments Recipe by Courtney Glantz

Ingredients

1 lemon
2 TBS finely chopped shallots
1/4 cup olive oil
kosher salt & freshly ground pepper
1 lbs medium thin asparagus, woody ends trimmed off
1 lbs large peeled and deveined shrimp, tails on
1/3 cup shaved pecorino romano cheese
brown rice, options (Trader Joes has frozen packs. Best invention ever, IMO).

Easy

Directions

1. Warm up your grill to medium high heat.

2. Grate the zest from the lemon into a small bowl. Add in 2 tbs juice, shallots, and whisk together. Gradually whisk in 1/4 cup olive oil and season with salt & pepper.

3. Drizzle olive oil, salt, and pepper over the asparagus (in one bowl) and shrimp (in another bowl) and toss gently to combine. Grill for roughly 5 minutes, turning occasionally.

4. In a large bowl, toss vinaigrette, shrimp, and asparagus together. Yummmmm. Plate on top of rice, if serving, and top with the shaved cheese. Serve it HOT.

main courses February 22, 2016 18:02

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