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Week of 7/10/17

Pesto Grilled Shrimp and Asparagus
with plum and citrus salad

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
Pesto Grilled Shrimp and Asparagus
Grilled shrimp and asparagus gets a boost of flavor when you brush them with pesto right after cooking in this easy recipe that was first featured in June 2015.
Smarts: If you’re short on time, feel free to skip the skewers. Just chop the asparagus and saute it with the shrimp.
Tags
Low Calorie, Grill Friendly
Proteins
Shellfish
Cuisines
American
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87

Ingredients

Metric
Servings:
4
Pesto Grilled Shrimp and Asparagus:
  • Skewers, for grilling - 8
  • Shrimp, peeled and deveined - 1 lb
  • Asparagus - 1 lb , trimmed
  • Pesto - 1/4 cup
Plum and Citrus Salad:
  • Vinegar, apple cider - 2 Tbsp
  • Honey - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Plums - 2 , sliced
  • Oranges - 1 , segmented
  • Spinach, baby - 8 oz
  • Almonds, sliced or slivered - 1/4 cup

Prep

  1. Skewers - If cooking on an outdoor grill, soak skewers in water for at least 10 minutes so that they don’t burn.
  2. Make vinaigrette - Whisk apple cider vinegar, honey, Dijon and oil. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)
  3. Shrimp - Defrost, rinse, and pat dry.
  4. Asparagus - Snap off ends. (Can be done 1 day ahead)
  5. Assemble skewers - Thread skewers through shrimp. If using round skewers, use two / kebab to make it easier to flip. Lightly season with some salt and pepper.
  6. Plums / Oranges - Prep as directed.

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Make

  1. If cooking shrimp / asparagus on grill: Preheat grill to 450F / 232C degrees. Clean grates and brush grates, shrimp, and asparagus with some oil. Place shrimp and asparagus over direct heat. Grill shrimp and asparagus for 2 to 3 minutes on each side with the cover closed. Remove shrimp from heat; if using thicker spears, you might have to cook asparagus for a bit longer.
  2. If cooking shrimp / asparagus on stovetop: Heat grill pan or skillet over medium-high heat. Brush with some oil. Place shrimp and asparagus onto hot pan and grill both for 3 to 4 minutes on each side. Remove shrimp from heat; if using thicker spears, you might have to cook asparagus for a bit longer.
  3. Brush shrimp and asparagus with pesto and season with some salt and pepper.
  4. Toss vinaigrette with plums, oranges and spinach. Top salad with sliced almonds.
  5. Enjoy shrimp and asparagus with salad on the side.

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