Lemony Asparagus and Shrimp Skewers
Skewer these up for a light appetizer and serve with a white wine. They grill up in just minutes.
Lemony Asparagus and Shrimp Skewers
Skewer these up for a light appetizer and serve with a white wine. They grill up in just minutes. Serve at least two per person.
Equipment
- Equipment:
- Small to medium length wooden skewers
Ingredients
Ingredients:
- About half a bunch local asparagus ends trimmed and stalks cut into 2- to 3-inch pieces
- Large shrimp or prawns about 14 to 16, or at least two per guest
- 2 lemons
- 1/4 cup Sigona’s Fresh Press extra virgin olive oil plus more for brushing grill pan
- 3 cloves garlic minced
- 1/4 cup dry white wine
- 3 Tbsp. chopped fresh chives plus more for garnish
- Salt and pepper to taste
Instructions
- Onto each skewer, thread on a piece of asparagus, a shrimp and then finish with another piece of asparagus. Set aside.
- Zest one lemon to yield about 2 teaspoons zest. Save zested lemon for another day.
- In a small saucepan, combine the olive oil and garlic over medium-high heat. Cook for one minute. Add wine; bring to a simmer. Remove from heat and stir in the chives, lemon zest, salt and pepper. Set aside.
- Heat a grill pan over medium-high heat. Coat the pan with a bit of olive oil then lay on the skewers. Grill for about 3 minutes then flip the skewers. Brush with roughly half of the olive oil mixture and cook, about 3 minutes, more or until the shrimp are cooked through and there are nice grill marks.
- Meanwhile, cut the remaining lemon into slices and lay them out in a single layer on a serving dish.
- When the skewers are cooked, lay them on top of the lemon slices. Drizzle the dish with the remaining olive oil mixture, garnish with additional chives and a light sprinkling of salt. Serve.
Notes
Our olive oils and balsamics are available in our markets and online at www.sigonas.com.
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