Thursday, June 13, 2013

Grilled Shrimp & Asparagus Skewers

8 asparagus spears, trimmed of woody ends
8 skewers
16 medium raw shrimp, deveined and peeled
8 cherry tomatoes
1 Tbsp (15 mL) extra virgin olive oil
1/2 lemon
Pinch chili flakes

Preheat grill to medium-high. 

In a small pot, boil some water and blanch asparagus for two minutes. 

Remove and cool under cold water. 

Cut each into three pieces. Spear one piece of asparagus on a skewer, followed by shrimp, cherry tomato, asparagus, shrimp and finally asparagus. 

Repeat for each skewer. 

Brush with olive oil, and season with salt and pepper. 

Grill for two minutes on each side, or until shrimp is pink. 

Remove from grill, squeeze lemon juice overtop and sprinkle with chili flakes.

Makes eight skewers. 
Per skewer: 35 calories, 3 g protein, 2 g fat (0 g saturated fat), 2 g carbohydrates, 1 g fibre, 18 mg cholesterol, 19 mg sodium


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