This nutrient-loaded recipe is perfect for a Spring afternoon beside the grill.


  • 1 Pound jumbo shrimp, peeled and deveined
  • 1/4 Cup extra virgin olive oil
  • 2 Cloves garlic, minced
  • 3/4 Teaspoon ground cumin
  • 1 Teaspoon smoked paprika
  • 1/2 Teaspoon kosher salt
  • 1/4 Teaspoon fresh ground black pepper
  • 1 Pound fresh pineapple chunks
  • 1 Pound asparagus spears


Step 1:

In a medium bowl, combine the olive oil, garlic, cumin, paprika, salt and black pepper.

Step 2:

Add the shrimp and stir to coat the shrimp thoroughly. Cover and refrigerate for about 30 minutes.

Step 3:

While shrimp is marinating, prepare asparagus. First by trimming the ends.

Step 4:

Brush spears with olive oil and sprinkle with kosher salt. Repeat on the other side.

Step 5:

Preheat grill on medium. Skewer shrimp and pineapple.

Step 6:

Grill skewered shrimp and asparagus for about 5-10 minutes. Turning mid-way. Asparagus should be charred and fork tender.

Step 7:

Plate and enjoy.