Grilled Shrimp and Asparagus with Lemon-Shallot-Vinaigrette

Yield: 2 servings

This recipe is not only made with just five ingredients, it also cooks from start to finish in just 15 minutes. It can be served, if you like, with your favorite rice—long-grain or basmati.

Ingredients:

• 1 lemon
• 2 tablespoons finely chopped shallots
• 60 ml extra-virgin olive oil
• alt and freshly ground black pepper
• 500 grams medium-thin asparagus, woody ends trimmed
• 200 grams shrimp, peeled, tails left on, and deveined
• ⅓ cup shaved Pecorino Romano cheese, optional

Instructions

1. Prepare an outdoor grill for medium-high cooking over direct heat.
2. Grate zest from lemon into small bowl.Squeeze 2 tablespoons of juice from lemon and add to bowl.Add shallots and whisk together.
3. Spread asparagus and shrimp on large rimmed baking sheet. Coat with remaining 2 tablespoons olive oil and season with salt and pepper.
4. Transfer shrimp and asparagus to grill and cook, turning asparagus and shrimp occasionally, for about 4 minutes, or until shrimp are almost opaque throughout when pierced with tip of sharp knife and asparagus are crisp-tender. Remove from grill.
5. In large bowl, toss asparagus with enough vinaigrette to coat. Season to taste with salt and pepper.
6. Divide asparagus among four dinner plates and top with shrimp. Drizzle more vinaigrette over shrimp. Sprinkle Pecorino Romano cheese over shrimp, if desired, and serve hot.

total time: 15 minutes
preparation time: 10 minutes
cooking/baking time: 5 minutes