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Ingredients: 1 pound jumbo shrimp, peeled and deveined ¼ cup extra virgin olive oil 2 cloves garlic, minced ¾ teaspoon ground cumin 1 teaspoon smoked paprika ½ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 1 pound fresh pineapple chunks 1 pound asparagus spears![grilled_shrimp_step_1]()
Step 1: In a medium bowl, combine the olive oil, garlic, cumin, paprika, salt and black pepper.![grilled_shrimp_step_2]()
Step 2: Add the shrimp and stir to coat the shrimp thoroughly. Cover and refrigerate for about 30 minutes.![grilled_shrimp_step_3]()
Step 3: While shrimp is marinating, prepare asparagus. First by trimming the ends.![grilled_shrimp_step_4]()
Step 4: Brush spears with olive oil and sprinkle with kosher salt. Repeat on the other side.![grilled_shrimp_step_5]()
Step 5: Preheat grill on medium. Skewer shrimp and pineapple.![grilled_shrimp_step_6]()
Step 6: Grill skewered shrimp and asparagus for about 5-10 minutes. Turning mid-way. Asparagus should be charred and fork tender.![grilled_shrimp_step_7]()
Plate and enjoy this Labor Day Weekend!Recipe: Spanish Grilled Shrimp over Asparagus
A recipe loaded with nutrients.
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- Recipe: Spanish Grilled Shrimp over Asparagus
