Grilled Shrimp with Asparagus and New Potatoes


Three to five hours before grill time, combine the minced/grated garlic, lime juice, soy sauce, and olive oil, and marinate the shell-on shrimp in the mixture.

Thirty minutes before grill time, skewer shrimp for safer, more even grilling. Preheat oven to 375F and light grill.

Cut potatoes into wedges, season with olive oil, salt and pepper and roast on cookie sheet for 35-40 minutes until golden brown on one side.

Bring a large pot of salted water to a boil and lightly blanch the trimmed asparagus (45-60 seconds in the water). Season the drained asparagus with salt, pepper and olive oil.

Grill asparagus for 3-5 minutes, turning and taking care not to let too many slide through the grate, until the bulk of them start to pick up a lightly charred appearance. Remove to serving platter.

Grill shrimp skewers until cooked through, about 3-4 minutes per side, flipping halfway through the process.

Arrange atop asparagus on platter, scatter with potatoes and serve, with multiple dipping sauces of choice: cocktail sauce, sriracha-lime mayo, and ketchup are the favorites in our house.

Recipe Credit

Troy Carpenter (@redblueox on Instagram)