Shrimp and asparagus both cook very quickly, making them a perfect pair on the grill.
Pick fat asparagus stalks for easier skewering.
Divide the marinade between two large sealable plastic bags.
Add shrimp to one and asparagus to the other.
Agitate to combine, seal and refrigerate for 30 minutes.
Preheat grill to medium.
Thread the shrimp and asparagus alternately onto 8 skewers, dividing evenly among the skewers.
Oil the grill rack (see Tip) and immediately add the kebabs.
Oil a folded paper towel, hold it with tongs and rub it over the rack.
(Do not use cooking spray on a hot grill.)
When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
