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Grilled Shrimp Skewers with Charred Asparagus and Recipe


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     Grilled Shrimp Skewers with Charred Asparagus and

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4

1/4 cup olive oil
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
1 teaspoon chopped garlic
1 teaspoon chopped peeled fresh ginger
1 jalapeno pepper, chopped
1 1/2 pounds large shrimp, peeled and deveined
1 cup sugar snap peas, trimmed and halved diagonally
1 pound asparagus, trimmed and cut diagonally into 1-inch pieces
Cooking spray
2 teaspoons canola oil
1/4 teaspoon kosher salt
Fresh basil leaves

1. Combine first 6 ingredients in a bowl. Place shrimp in a large bowl. Pour two-thirds of oil mixture over shrimp; toss to coat. Reserve remaining oil mixture. Chill shrimp mixture in refrigerator 2 hours. 2. Cook snap peas and asparagus in boiling water 45 seconds. Remove from pan. Immediately plunge into a bowl of ice water; drain well. 3. Preheat grill to medium-high heat. 4. Remove shrimp from marinade; discard marinade. Thread about 5 shrimp onto each of 4 skewers. Place skewers on grill rack coated with cooking spray; grill 3 minutes on each side or until shrimp are done. 5. Heat a cast-iron skillet over high heat. Add canola oil to pan; swirl to coat. Add asparagus and peas; cook 3 minutes or until browned and lightly charred. Remove pan from heat. Add reserved olive oil mixture to asparagus mixture. Return pan to high heat; cook 30 seconds or until liquid almost evaporates. Sprinkle with salt and basil. Serve asparagus mixture with skewers.
Nutritional Information Calories 233 Fat 10 g Satfat 1.2 g Monofat 5.8 g Polyfat 1.5 g Protein 27 g Carbohydrate 9 g Fiber 3 g Cholesterol 214 mg Iron 4 mg Sodium 482 mg Calcium 139 mg Sugars 3 g Est. Added Sugars 0 g

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