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